Heirloom Tomato Salad with Pickled Fennel
Heirloom Tomato Salad with Pickled Fennel is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes.
Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet.
Place sachet and fennel in a 1-quart jar or bowl.
Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt.
Pour vinegar mixture over sachet and fennel and let cool; discard sachet.
Cover fennel and chill at least 12 hours.
DO AHEAD: Pickled fennel can be made 2 weeks ahead.
Keep chilled.
Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper.
Let sit at room temperature 30 minutes.
Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat.
Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.