Barefoot Contessa Parties!

by Ina Garten

Photographs by James Merrell

Published by Clarkson Potter

264 pages, 2001

Buy it online



Tomato Fennel Salad

from Barefoot Contessa Parties!

Serves 6 to 8

Commercial tomatoes have been hybridized for color and durability, not for flavor. Lots of small growers are finding the old tomato varieties that taste like old-fashioned tomatoes; they're grown from what are called heirloom seeds. If you can't find or grow these tomatoes, use the best you can buy from local farm stands and markets.

1 1/2 pounds heirloom tomatoes

1 small fennel bulb

2 tablespoons good olive oil

Zest of 1 small orange

2 tablespoons fresh orange juice

1 tablespoon cider vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.


For such a simple recipe, you need the best ingredients. Make this only in summer.

Don't ever refrigerate tomatoes.