Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Tomato and Fennel Salad
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- Level: Easy
- Total: 35 min
- Active: 5 min
- Yield: 6 to 8 servings
Directions
- Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.
