Salad with tomatoes and slice fennel

Sallad med tomater och tunt skuren fänkål

Salad with tomatoes and fennel

Swedes tend to eat a lot of their vegetables raw and include far more vegetables in salads than is common in the UK. Indeed Swedes often serve a salad with hot food which is fairly unusual in the UK. (One of the most common complaints by Swedish students staying in the UK that I had was that vegetables are always cooked and, worse, overcooked!)

This is a lovely salad but it is very quick and easy to prepare. It goes well with chicken and fish dishes, such as with sparrispaj med rökt kax (asparagus tart with smoked salmon). John Duxbury



• Slice the fennel quite thinly, especially if you are making it for people who are not accustomed to eating raw vegetables.

• If you have any, add some lemon salt as a garnish and omit the salt from the dressing. (In the UK, you can buy Falksalt, a Swedish brand, from larger Marks and Spencer stores.)
• Replace the parsley with finely chopped fennel tops if you have enough.


1   fennel bulb
200 g (7 oz) bag of mixed salad leaves
225 g (8 oz) cherry (cocktail) tomatoes
1 tbsp   parsley, finely chopped
1   lemon, zest and 1 tablespoon of juice
2 tbsp   extra virgin olive oil
    salt and freshly ground black pepper to taste


1. Thinly slice the fennel, discarding any woody or bruised parts.

2. Mix all of the salad leaves with most of the tomatoes, parsley, sliced fennel and lemon zest, but keep the rest back for a garnish.

3. Whisk 1 tablespoon of the lemon juice, olive oil, salt and pepper together and pour over salad. Toss to evenly coat.

4. Add the reserved tomatoes, parsley, sliced fennel and lemon zest.


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