Tomato, Stonefruit & Fennel Salad

The summeriest of salads bursting with juicy, bright and zippy flavors. Stone fruit, Tomato & Fennel salad, so good you don’t even need cheese. This one is easy and doesn’t require a recipe, just farmers market fresh ingredients! The shaved fennel adds that crunch and fresh flavor to cut the sweetness of the tomatoes and fruit.


all units: U.S. Imperial

  • 2 Heirloom Tomato
  • 4 Pluots
  • 2 fennel bulbs + fronds
  • Feta cheese



makes 1 cup

  • 2/3 c good quality extra virgin olive oil

  • 1/4 c sherry vinegar

  • 1 tsp dijon mustard

  • 1/2 tsp raw honey

  • 1 large garlic clove

  • 1 shallot, minced 

  • Flaky salt & freshly cracked pepper to taste

In a small bowl, whisk together the sherry vinegar, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate garlic into the small bowl. Next, slowly whisk in the olive oil. Finish with cracked pepper.  This can also be done in a blender.

Slice the tomato, stonefruit and place in a large low bowl. Shave the fennel thinly over the tomato and stonefruit. Drizzle with the sherry vinaigrette. Then crumble the feta cheese over the salad. Garnish with fennel fronds for an extra punch of the anise flavor. 

Serves 4-6