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Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette

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Dressed in a tangy tomato and fennel seed vinaigrette, this fresh tomato carpaccio salad is an easy and delicious meat-free side. Simply top with rocket and dig in!

  • Serves8
  • Prep time15 minutes, (+ 10 mins marinating time)
Tomato carpaccio salad with rocket and tomato-fennel seed seed vinaigrette


  • 24 Perino grape tomatoes (red or gold), halved
  • ¼ cup (60ml) extra virgin olive oil, divided
  • 1 tbs fresh lemon juice
  • 2 tbs finely chopped shallot
  • 1 garlic clove, finely chopped
  • 1 tsp fennel seeds, toasted, coarsely crushed, divided
  • 4 truss tomatoes (140g each)
  • 100g baby rocket leaves (about 6 cups)
  • 10g fresh basil leaves, torn (about ½ cup)
  • 1½ tbs fresh oregano leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a medium bowl, toss the grape tomatoes, 2 tbs of the oil, lemon juice, shallot, garlic, ½ tsp of the fennel seeds and 1 tsp of sea salt flakes to coat. Set aside to marinate for at least 10 mins. Check the seasoning and add more lemon juice or salt, if necessary.
  2. Step 2

    Using a very sharp or serrated knife, slice the truss tomatoes into 3mm-thick slices. Arrange the tomato slices on a serving platter, drizzle with the remaining 1 tbs of olive oil and season with salt and the remaining ½ tsp of fennel seeds.
  3. Step 3

    In a bowl, toss the rocket, basil and oregano with the tomato-fennel seed vinaigrette to coat. Season with salt and pepper. Scatter the rocket mixture over tomatoes and serve.