lemon juice (or even better - preserved lemon, chopped)
(if no preserved lemon, add salt & a touch of sugar)
Optional: toasted pine nuts or other nuts/seeds, feta cheese, arugula
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
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.