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Heirloom Tomato Salad with Fennel Pollen Dressing

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  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons


  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!