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Tomato Fennel Bean Salad

Bursting with vibrant colors and flavors, this salad is a delightful fusion of wholesome ingredients that come together to create a symphony of taste and texture. 

Elevating the salad's heartiness and nutritional profile are creamy white beans, offering a velvety texture and a satisfying protein punch. This trio of ingredients forms the foundation of a dish that is both nourishing and indulgent. Accompanying them is the crisp and aromatic essence of fennel, lending a refreshing and subtly licorice-like undertone.

Whether enjoyed as a light lunch, a refreshing side dish, or a vibrant starter, each bite promises a journey of taste sensations that will leave you craving more.

Tomato Fennel Bean Salad

Total Time:






Dietary Preference(s):

Gluten Free, Plant Based


  • 3 hot house tomatoes, mix of thinly sliced and halved/quartered
  • 2 small fennel bulbs, thinly sliced
  • 1/2 cup green olives, pitted and halved
  • 1/4 cup walnuts, chopped
  • 14 oz can white beans, drained and rinsed
  • 2/3 cup buckwheat groats, toasted
  • 1/4 cup chopped fresh dill
  • For the Dressing:
  • 1 garlic clove, pressed
  • 1/4 cup olive oil
  • 3 tbsp red or white wine vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp dried oregano

How to Make It


Preheat the oven to 325F. Add buckwheat groats to a sheet pan and spread in an even layer. Roast for 20 minutes, toss the buckwheat halfway through the cooking time. Set aside to cool.


Make the dressing by whisking together all of the ingredients and setting aside. Sprinkle a pinch of salt on the sliced / quartered tomatoes and set aside.


To assemble the salad start with half of the toasted buckwheat on a large platter. Next add tomato slices and quarters, beans and sliced fennel and drizzle with half of the dressing. Top with the rest of the toasted buckwheat, olives, walnuts and fresh dill.


Drizzle the rest of the dressing over the salad and serve immediately.

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