Sundried tomatoes & fennel salad

4 Servings

15 minutes

5 minutes


Kémia sundried tomatoes, sliced

1 red onion, thinly sliced

Extra virgin olive oil, to taste

1 large fennel, thinly sliced

Salt, to taste

Black pepper, to taste

Extra virgin olive oil, to taste


  1. Heat one tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.
  2. Add sliced red onion and season with black pepper. Cook for a couple of minutes until tender, stirring frequently.
  3. Remove from the heat and let it cool.
  4. In a mixing bowl, combine onions, fennel, and sundried tomatoes.
  5. Season with salt and pepper, and drizzle with extra virgin olive oil.
  6. Serve and enjoy!

Additional Tips

  • Garnish with fresh parsley.
  • You can also enrich the flavors with balsamic vinegar glaze or add a teaspoon of sugar and caramelize the red onion.