Recipes

Tomato Plate with White Nectarines and Fennel Relish

A bright, summery dish of heirloom tomatoes and white nectarines topped with a fennel-onion relish—fresh, sweet, and savory with a delicate crunch.

Ingredients

1/2 small yellow onion, finely diced

1 cup olive oil, divided

1/2 tsp fennel seeds

1 bulb baby fennel, small dice

2 stalks celery, small dice

salt, to taste

3 heirloom tomatoes, sliced into large rounds

2 white nectarines, pitted and sliced into wedges

fennel fronds (optional, for garnish)

In a small skillet over medium heat, warm 2 tablespoons olive oil.
Add the diced onion, a pinch of salt, and the fennel seeds. Cook gently, stirring often, until the onions are softened and translucent but not browned—about 7–10 minutes.
Remove from heat and let cool slightly.
In a bowl, combine the sautéed onion mixture with the raw diced fennel and celery.
Top with remaining olive oil to make the mixture glossy and spoonable. Taste and adjust with salt as needed.
Arrange sliced tomatoes and white nectarine wedges on a large serving plate or shallow platter, alternating for color and shape contrast.
Season lightly with flaky sea salt and freshly ground black pepper.
Spoon the fennel relish generously over and around the fruit and tomato slices.
Finish with fennel fronds if using .

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