Fennel and Heirloom Glow Salad
A radiant early autumn salad with heirloom tomatoes, shaved fennel, queen garnet plums, and creamy burrata, drizzled with a simple balsamic dressing. It’s all about the glow! Fresh, crunchy, and beautifully seasonal.
Ingredients
Salad
- 120 g Rocket leaves
- 1 Fennel bulb thinly shaved (reserve fronds for garnish)
- 2 Heirloom tomatoes sliced into rounds or wedges
- 2 Queen Garnet Plums (firm ones are best) sliced very thinly
- 3 Radishes thinly sliced
- 1 Burrata
- 1 TBS Slivered almonds
- 1 handful Basil leaves
- Fennel fronds – to garnish reserved from the fennel
Dressing
- 1 TBS Extra virgin olive oil
- 1 TBS Balsamic vinegar
- Salt and cracked black pepper to taste
To Serve
- Toasted crusty bread
Instructions
- Thinly shave the fennel using a mandoline or sharp knife.
- Slice the tomatoes, radishes, and Queen Garnet plums.
- Rinse and dry the rocket.
- On a large oval platter, spread a base of rocket.
- Artfully layer the fennel, tomatoes, plums, and radishes.
- Scatter over the basil leaves and slivered almonds.
- Tear or gently place the burrata in the centre.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper to taste.
- Finish with a sprinkle of fennel fronds.
- Serve immediately with toasted bread on the side.
Notes
This salad is best served fresh while the burrata is soft and creamy, so leave it out of the fridge for about 10 minutes before serving.
You can toast the almonds for extra crunch and aroma.
If plums are very ripe, slice them gently to preserve their shape.
You can toast the almonds for extra crunch and aroma.
If plums are very ripe, slice them gently to preserve their shape.
