Ingredients
Vegetables
- 1 Large fennel bulb
- 2 Coeur de Boeuf tomatoes (beefsteak tomatoes) or other large variety
- 10 Cherry tomatoes
Additional Ingredients
- 2 tbsp Salted capers (capperi al sale)
- 4 tbsp Panko breadcrumbs
- ⅛ tsp Garlic powder
- 1 tbsp Extra virgin olive oil
- 1 tbsp Colatura Di Alici
- 5 leaves Fresh basil
- Cracked black pepper, to taste
Instructions
- Toast the Panko Breadcrumbs: Heat a frying pan over medium-high heat and toss in the panko breadcrumbs. Stir frequently until they turn a golden brown color. Once toasted, season them with garlic powder and cracked black pepper. Remove from heat and set aside.
- Prepare the Vegetables: Shave the fennel bulb into thin ribbons using a sharp knife or mandoline. Slice the two large tomatoes into chunks and segments, creating varied shapes and sizes for visual interest. Cut the cherry tomatoes into halves and quarters.
- Assemble the Salad: Arrange the sliced tomatoes evenly onto a serving platter. Layer the shaved fennel ribbons on top of the tomatoes.
- Add Capers and Dressings: Scatter the salted capers over the arranged vegetables. Drizzle evenly with extra virgin olive oil and Colatura di Alici for enhanced flavor.
- Garnish and Finish: Sprinkle the toasted panko breadcrumbs over the salad to add a crunchy texture. Garnish with fresh basil leaves for aroma and color. Serve immediately.
Notes
- Colatura di Alici is a traditional Italian fish sauce; if unavailable, substitute with a small amount of anchovy paste mixed with soy sauce or Worcestershire sauce.
- For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs or toasted nuts.
- Use a mandoline slicer to get uniform fennel ribbons quickly and safely.
- Best served fresh to maintain the crunchiness of the toasted panko and the crisp texture of the fennel.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Italian
