Thursday, September 28, 2017

Fennel, Tomatoes, Black Olives and Arugula Salad #recipe from Linda Wiken, author

My first thought was to make and share a yummy pizza I'd tried last week at lunch. However, with the temperatures hovering ridiculously high for this time of year, and a heat warning in the air, I decided instead to make a really quick (read, no stress or getting overheated rushing about) salad instead. The pizza will come when the real autumn does!

I wanted something different and I really enjoy fennel these days. It looks so crisp and tastes, well I feel it has a bright taste that adjusts to whatever you're serving with it. That was the start. Then I gathered some arugula, mainly because I'd just bought living arugula and it's a really big portion, and I also thought it would pair well with the fennel because of its peppery taste. Next came a variety of shapes but all tiny tomatoes. Sweet and tasty, they also add that splash of color. Black olives sounded like a good idea for a bold flavor, so I took the easy way out and used a can of pre-sliced black olives.

And then, to top it all off, I added some shaved Parmesan. I also cut corners here and bought it pre-grated or shaved. 

I did go all out with the vinaigrette though and made it myself. I'm listing the ingredients at the end.
It was indeed light with a tang, just perfect for a Dog Day of Summer (in fall). And, did I mention it's so easy!

 I made this for one so adjust the amounts to suit the size of your crowd.


1 small fennel bulb, cored and cut in thin slices (use a Mandolin, if yours works, which mind didn't!)
a plate full of arugula (approx. 2 cups)
8 tiny tomatoes (slice in half if need be or leave them whole)
1/4 c. grated Parmesan cheese


Arrange the arugula on an individual serving dish. Slice the fennel and add on top of the arugula. Wash then add the tomatoes. Drain the black olives and add them to the mixture. Add some of the dressing, to your taste then sprinkle the grated Parmesan cheese over top.

(if you're serving only one portion of salad, this dressing will keep in the fridge for several days and meals)

1/3 c. extra-virgin olive oil
1 tsp. lemon zest
1/4 c. lemon juice
1/2 tsp. sea salt

Combine and shake then serve!

Enjoy with a slice of focaccia or your favorite bread.

 Coming March, 2018
Marinating in Murder, book #3

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Linda, what a lovely salad. I adore fennel. ~ Daryl

  2. Oh, this looks so fun and easy -- I love fennel, too. The tang of Kalamata olives might be a good substitute.

  3. Nicely chosen ingredients for both looks and taste.
    In south Florida we have to ignore the thermometer and just cook whatever we want, like pizza.