Chef Eli Sussman of Samesa updates the basic mixture of tomatoes and cucumbers with heirloom types of the titular substances. Produce on the top of summer season wants no embellishment. Right here, he clothes them in a easy, caramelized fennel citronette. For extra methods to make use of the shoulder-season greens, take a look at all of our tomato recipes.
Featured in: “Say Goodbye to Summer with One Last Tomato Salad.”
Eli Sussman’s Tomato–Cucumber Salad with Fennel Dressing
Heirloom tomatoes and cucumbers marry on this basic mixture modernized by a caramelized fennel–lemon dressing.
Yield: serves 4
Time:
35 minutes
Elements
- 2 fennel bulbs (about 3/4 lb.), trimmed and thinly sliced, fronds reserved for garnish
- 1⁄4 cup plus 1 Tbsp. olive oil, divided
- Kosher salt and freshly floor pepper
- 1 tbsp. fennel pollen
- 1 tbsp. lemon juice
- 1⁄2 tbsp. fennel seed
- 2 lb. heirloom tomatoes, lower into 2-inch items
- 1⁄2 lb. lemon cucumbers, thinly sliced
- 1⁄2 lb. watermelon cucumbers, halved lengthwise
- Flaky sea salt, for garnish
Directions
- Preheat the oven to 375°F. In a big bowl, toss the sliced fennel with 1 tablespoon olive oil, salt, and pepper. Unfold into a good layer on a baking sheet and bake till barely golden, about 20 minutes. Let cool utterly, then switch to a blender with the remaining oil, the fennel pollen, lemon juice, fennel seeds, and 1⁄2 cup water. Mix till easy and season with salt and pepper.
- In a big bowl, toss the tomatoes and cucumbers with the dressing. Season with salt and pepper. Switch to a platter and garnish with fennel fronds and flaky sea salt to serve.
