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Beefsteak Tomato Salad with Fennel and Orange

6-8 Servings


Dairy Free Gluten Free Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

1.5 g
10.6 g
2.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 61
  • Fat 1.8 g
    • Saturated   0.2 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   24 mg
  • Carbohydrate 10.6 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 1.5 g
    • Vitamin A 8 %
    • Vitamin C 55 %
    • Calcium 3 %
    • Iron 4 %


Trim the top of the fennel and save the leafy greens for the dressing. Peel the outside of the fennel bulb if it appears to be tough or is discoloured. Core the bulb and then halve and thinly slice.

Place the vinegar, orange juice, oil, chopped fennel leaves, salt and pepper in a large bowl and whisk to combine. Add the sliced fennel, tomatoes and oranges and gently toss to combine. Let the flavours meld for 20 minutes, then gently toss again before serving.

Recipe Options: When beefsteak tomatoes are unavailable, replace them with 5 to 8 on-the-vine, plum or campari tomatoes. For additional flavour and visual appeal, include 1/2 cup of nicoise olives in the mix of ingredients used to make this salad. Give the salad a fresh herb flavour by tossing in 2 Tbsp. each of chopped fresh mint and basil.

Serving Suggestions

Create a wonderful summer dinner buffet by serving this salad with a suitable selection of other dishes found in our website recipe collection, such as: Baked Chilled Salmon with Coriander Sauce; Couscous Salad with Feta and Apricots; and, Grilled Bell Pepper Salad.

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