`

Fresh Tomatoes & Peaches with a Sizzled Fennel Seed & Chili Olive Oil Dressing

Ingredients

Gluten-free, Vegetarian, Nut-free, Egg-free, Soy-free
12 minutes preparation time + 5 minutes cooking time
4-6

Dressing

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon whole fennel seeds
  • 1 tablespoon black or white sesame seeds (I’ve used black)
  • 1 teaspoon Aleppo pepper or mild chili flakes (adjust to taste)
  • 1 clove garlic, finely sliced
  • 1 teaspoon flaky sea salt


Salad

  • 3/4 cup sour cream
  • 3 large heirloom tomatoes, roughly chopped into large chunks
  • 4 ripe yellow peaches, roughly chopped into large chunks

Method

  1. In a small saucepan, combine the olive oil, fennel seeds, sesame seeds, and Aleppo pepper.
  2. Bring the mixture to a simmer over medium heat and 'sizzle' until the fennel seeds are just golden and fragrant. Be attentive, as this will happen quickly (approximately 30 seconds to a minute).
  3. Remove the saucepan from the heat and add the sliced garlic and flaky salt. Stir to combine; the garlic will sizzle and mellow from the residual heat in the oil. Set aside.
  4. Smear the sour cream onto a large serving plate.
  5. Top the sour cream with the chopped tomatoes and peaches.
  6. Sprinkle a little flaky sea salt over the tomatoes.
  7. Spoon the warm fennel seed dressing over the entire salad.
  8. Serve immediately and enjoy!

 

NOTES

  • If you can’t get heirloom tomatoes, any large ripe tomatoes will work perfectly.
  • Ensure your tomatoes are at room temperature and haven't been stored in the fridge, as this can affect their flavour and texture. It's best to keep them on the bench. If preparing the tomatoes and peaches in advance, simply keep the chopped tomatoes covered at room temperature until ready to use.
  • If you’re preparing this salad to take somewhere, the dressing can be made ahead of time on the same day and kept at room temperature, then drizzled over the salad when ready to serve.
  • Leftover salad can be stored in the fridge for 2-3 days.
  • If you prefer a lighter option, thick unsweetened Greek yogurt can be substituted for sour cream.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Crispy Sage Roasted Potatoes

February 16 2022
The perfect potato side to accompany a roast or BBQ.
Read more

Vegan Olive Oil Chocolate Chip Cookies

July 24 2020
Super chewy, fluffy, and crispy on the edges! Plus they also happen to be vegan.
Read more

Lamb & Pinenut Koftas with Labneh & Charred Greens

June 24 2015
This week my friends, I made labneh for the very first time!!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more