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Heirloom Tomato & Fennel Salad

Serves 6


1 1/2 lb heirloom tomatoes
1 bulb fennel
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper


  1. Cut off the top of the fennel, and set aside for garnish. Slice the bulb crosswise into very thin slices. Cut the tomatoes into wedges. Place tomatoes and fennel in large bowl or serving platter.
  2. In a small bowl, whish together olive oil, lemon juice, vinegar, salt, and pepper. Pour dressing over tomatoes and fennel and toss lightly. Garnish with chopped fennel fronds, season with salt and pepper to taste, and serve.
Season: Fall