A super fresh and super easy to make Greek Fennel Salad with tomatoes and chickpeas. All the textures! All the flavors! It’s like a colorful vegan protein-packed bowl full of the flavors of Greece. From juicy tomatoes to fresh fennel, this simple warm salad is loaded with nutrients and immune system boosting ingredients.Jump to Recipe
This easy Greek Fennel salad with tomatoes is amazing. I have no other words to describe it. We are working with juicy tomatoes, grilled fragrant fennel, crispy yet tender spicy chickpeas, and lots of fresh herbs. It’s a bright, nutritious gloriously colorful Greek salad that’s full of immune system boosting ingredients. And did I mention it’s meal prep friendly? Because it is. You can make it several hours in advance, making it a great delicious party salad.
Tomato and fennel salad
Fennel and tomatoes were made for each other. The juicy sweet and fresh taste from the tomatoes brings out the best in the grilled fennel. If you don’t already adore fennel then you will after tasting this salad. Fennel and tomatoes set up the crunchy, clean eating, and very satisfyingly filling base of the salad. The tender spicy chickpeas, seasoning and fresh herbs make it a party…the best kind of all-you-can-eat and come-back-for-seconds kind of party.
Authentic Greek Salad recipe
The Greek kitchen is world famous for its tasty salads. We all know and have been in awe of the amazing simple Traditional Greek salad with tomatoes and cucumbers. It’s one of those salads that make you realize the Greek kitchen are masters at turning simple ingredients into flavor bursting dishes that makes you want to have seconds. And thirds. And this easy Greek fennel and tomato salad is about to prove the same point all over again. Made with humble ingredients like tomatoes, fennel and chickpeas it somehow transforms into a mouthwatering salad that’s loaded with all the textures and all the flavors you could ever dream of.
What do you need to make Greek Tomato Fennel salad
This easy delicious Greek salad uses simple easy-to-get ingredients. Let’s take a look at what you need to make this mouthwatering vegan Greek salad recipe:
How to prepare fennel
Fennel isn’t a well known ingredient, but it’s a fascinating, fragrant vegetable with a slight lemony licorice taste. It’s a stable in the Mediterranean kitchen because it adds freshness, crunchy texture and lots of healthy nutrients to any dish. It’s very easy to prepare and can be eaten either fresh where it’s extra crunchy and has a distinct licorice flavor note, or eat it cooked for a softer lemony fresh flavor, and a more tender texture. Fennel can be served fresh or sautéed, baked, braised, or added to soups and stews.
Preparing fennel is simple and straightforward. To prepare fennel simply:
- Step 1. Rinse the fennel well and shake off excess water. Cut the base off the fennel (cut off about 1/2 inch or less).
- Step 2. Next, cut the fennel into slices. You can cut it lengthwise or sidewise as you prefer. All ways work.
- Step 3. Cook the fennel as you prefer or eat it fresh with a drizzle of lemon dressing on top and a seasoning of salt and pepper. That’s it.
How to make fennel salad
- Rinse the fennel well and shake off excess water. Cut the base off the fennel (cut off about 1/2 inch or less).
- Next, cut the fennel into slices. You can cut it lengthwise or sidewise as you prefer. All ways work.
- Heat olive oil in a pan and add the sliced fennel. Cook the fennel at high heat to char them lightly at the edges. Once the fennel is beginning to turn brown, turn the heat down to medium and add the chickpeas and tomatoes. Season with paprika, salt, pepper, and oregano and mix everything. Let the vegetables cook for 3 minutes while stirring occasionally. Finally, add the minced garlic and combine everything. Using a spoon or fork gently crush around half of the tomatoes (be careful not to burn yourself as the tomato juice will want to splatter everywhere). Let the salad cook for a few more minutes and add extra salt and sweetness if needed.
- Serve with a garnish of fresh parsley and extra chopped green fennel tops.
Frequently asked questions
Do I have to use canned chickpeas?
No. You can use any type of chickpeas you prefer. I like to use canned chickpeas because it’s the easy option and I’m sure I always get tender juicy chickpeas that are cooked just the way I like them. If you prefer to cook your own chickpeas, just make sure they are cooked all the way and are completely tender.
Can I add Feta cheese to the salad?
Absolutely. You can any any type of cheese or topping you prefer.
What is fennel?
Fennel is a member of the carrot family although it’s not a root vegetable. It’s a layered, bulbous vegetable that’s very common in the Mediterranean kitchen and is also found throughout Northern Africa and the Middle East. It’s season runs from July to October.
What to do with fennel
You can eat fennel fresh just as it is in salads or you can fry it, grill it, or add it to stews and soups. The possibilities are endless. You can use fennel as a substitute for any recipe where you would use leeks or celery.
Is fennel good for you?
Yes. Fennel it a great source of fibre as well as being full of heart-healthy nutrients like potassium and folate. Studies have indicated that eating fennel may support your heart health as well as lower your blood pressure and help manage your cholesterol.
What does fennel taste like?
Fennel has a fresh taste that’s reminiscent of aniseed or mild licorice when it’s fresh. When cooked the aniseed flavor becomes less distinct and takes on more of a fresh lemon taste.
Is fennel salad meal prep friendly?
Yes. Because fennel is related to root vegetables like carrots, they are a more hardy vegetable. This makes them ideal for meal prep salads as they will stay fresh and crunchy for up to 10 hours in a salad.
What part of fennel do you eat?
All parts of the fennel is edible. Usually recipes call for using the bulbous part of the fennel, but the stems and sprigs are also edible and full of nutrients. I like to use the fern-like green flower/sprigs of the top of the fennel as a herb in salads. They add extra freshness and are reminiscent of dill.
Is licorice a fennel?
No. Fennel has a licorice or aniseed flavor to it but it’s not related to licorice. Licorice is a tree root whereas fennel is a vegetable from the carrot family.
What herb is like fennel?
Aniseed or anise is the herb that is considered to be close to fennel in flavor. If you need a ground fennel substitute you can easily replace it with ground aniseed.
What is fennel used for?
Fennel has traditionally been used to help with various digestive issues such as bloating, heartburn, intestinal gas, and loss of appetite. It’s also been used for respiratory infections, coughs and bronchitis. Studies have indicated fennel has great heart healing properties as well as helping improve vision.
Easy Greek Fennel salad with tomatoes and chickpeas
- 2 tbsp Olive Oil
- 1 Fennel
- 1 cup Tomatoes any type (I like to use plum tomatoes)
- 1 15oz can Chickpeas rinsed and drained
- 2 cloves Garlic minced or finely chopped
- 2 tsp Paprika
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 tsp Oregano dried or fresh
- 1 bunch Fresh Parsley chopped
- Rinse the fennel well and shake off excess water. Cut the base off the fennel (cut off about 1/2 inch or less). Next, cut the fennel into slices. You can cut it lengthwise or sidewise as you prefer. All ways work.
- Heat olive oil in a pan and add the sliced fennel. Cook the fennel at high heat to char them lightly at the edges. Once the fennel is beginning to turn brown, turn the heat down to medium and add the chickpeas and tomatoes. Season with paprika, salt, pepper, and oregano and mix everything.
- Let the vegetables cook for 3 minutes while stirring occasionally. Finally, add the minced garlic and combine everything. Using a spoon or fork gently crush around half of the tomatoes (be careful not to burn yourself as the tomato juice will want to splatter everywhere). Let the salad cook for a few more minutes and add extra salt and sweetness if needed.Serve with a garnish of fresh parsley and extra chopped green fennel tops.