Tomato Cucumber Salad with Fennel Dressing

For more ways to use the shoulder-season vegetables, check out all of our tomato recipes.

Ingredients

• 2 fennel bulbs (about 3/4 lb.), trimmed and thinly sliced, fronds reserved for garnish
• 1⁄4 cup plus 1 Tbsp. olive oil, divided
• Kosher salt and freshly ground pepper
• 1 tbsp. fennel pollen
• 1 tbsp. lemon juice
• 1⁄2 tbsp. fennel seed
• 2 lb. heirloom tomatoes, cut into 2-inch pieces
• 1⁄2 lb. lemon cucumbers, thinly sliced
• 1⁄2 lb. watermelon cucumbers, halved lengthwise
• Flaky sea salt, for garnish

Instructions

• Preheat the oven to 375°F. In a large bowl, toss the sliced fennel with 1 tablespoon olive oil, salt, and pepper. Spread into an even layer on a baking sheet and bake until slightly golden, about 20 minutes. Let cool completely, then transfer to a blender with the remaining oil, the fennel pollen, lemon juice, fennel seeds, and 1⁄2 cup water. Blend until smooth and season with salt and pepper.
• In a large bowl, toss the tomatoes and cucumbers with the dressing. Season with salt and pepper. Transfer to a platter and garnish with fennel fronds and flaky sea salt to serve.