Serves 3-4 people
2 bulbs fennel
3/4 lb tomatoes
4oz sheep’s milk feta cheese
basil, a few sprigs
Using a sharp knife (or mandolin), shave the fennel. Cut off a bit of the dried bottom root end and remove outer parts if needed. Cut in half from stem end to root end. Lay flat on the board and cut thin slices. Place in a bowl and toss with olive oil, salt and lemon juice. Arrange on a serving plate. This will soften the fennel and ensure it gets seasoned well before the tomatoes go on top.
Slice thick slices of tomatoes and arrange on top of the fennel. Season the tomatoes with salt, lemon and olive oil. Finish with torn basil leaves and feta.
This salad makes a fantastic lunch! The tangy cheese goes really well with the sweet crunchy fennel and juicy tomatoes. Feel free to use whatever herbs you have on hand or add capers, sliced onions or olives.