Fennel & Tomato Salad

Season: 

  • Spring

Ingredients: 

tomatoes, diced

fennel

lemon juice (or even better - preserved lemon, chopped)

olive oil

(if no preserved lemon, add salt & a touch of sugar)

Optional: toasted pine nuts or other nuts/seeds, feta cheese, arugula

Directions: 

Chop tomatoes how you like them (I like big chunks. Quarters work well too. Or slices)

Remove core & stems from fennel and slice VERY thinly (oh so thinly). If lower stems are tender, slice these thinly too

Mix tomatoes & fennel together

 

Lemon Vinaigrette:

Mix olive oil & chopped preserved lemon (or lemon juice + a pinch each of salt & sugar)

Garnish with a few chopped fennel fronds

 

Top with seeds or cheese if desired.

Great served atop fresh arugula.