Food Network: Tomato Fennel Salad

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Tomato Fennel Salad
Copyright 2005, Ina Garten, All Rights Reserved

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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 on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar,
salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to
taste, and serve.