Ingredients
1 1/2 # heirloom tomatoes
1 small fennel bulb
2 T good olive oil
1 T cider vinegar
1 t salt
1/2 t freshly ground black pepper
Preparation
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 T chopped fennel fronds. Season to taste.
