step by step guide to prepare quick Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 24 Perino grape tomatoes (red or gold), halved
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon fennel seeds, toasted, coarsely crushed, divided
  • 4 truss tomatoes (140g each)
  • 100g baby rocket leaves (about 6 cups)
  • 10g fresh basil leaves, torn (about 1/2 cup)
  • 1 1/2 tablespoons fresh oregano leaves

Method

  • Step 1
    In a medium bowl, toss the grape tomatoes, 2 tablespoons of the oil, lemon juice, shallot, garlic, 1/2 teaspoon of the fennel seeds and 1 teaspoon of sea salt flakes to coat. Set aside to marinate for at least 10 mins. Check the seasoning and add more lemon juice or salt, if necessary.
  • Step 2
    Using a very sharp or serrated knife, slice the truss tomatoes into 3mm-thick slices. Arrange the tomato slices on a serving platter, drizzle with the remaining 1 tablespoon of olive oil and season with salt and the remaining 1/2 teaspoon of fennel seeds.
  • Step 3
    In a bowl, toss the rocket, basil and oregano with the tomato-fennel seed vinaigrette to coat. Season with salt and pepper. Scatter the rocket mixture over tomatoes and serve.

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