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Tomato and Fennel Salad

Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.

  • Servings: 4
Tomato and Fennel Salad

Source: Everyday Food, September 2010


  • 2 medium beefsteak tomatoes, cored and cut into 1/2-inch wedges
  • 3/4 pound pound seedless watermelon, cut into 3/4-inch pieces (2 cups)
  • 1 small fennel bulb, cored and thinly sliced
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons chopped fennel fronds


  1. In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.

Cook's Note

This salad can be made ahead and enjoyed at room temperature. Add fennel fronds just before serving.

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