Recipe courtesy of Ina Garten

Tomato Fennel Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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Ingredients

Directions

  1. 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.
  2. 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.
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Katie Lee Biegel

Chopped Salad

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