Tomato, Fennel, & Feta Salad

Serves 6 to 8.

INGREDIENTS:
1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
Zest of 1 small orange
2 tablespoons fresh orange juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup feta cheese, crumbled

DIRECTIONS:

  1. Core the tomatoes and cut into wedges. Remove the top of the fennel (save from 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, orange zest, orange juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds and feta cheese, season to taste.

*Adapted from Barefoot Contessa

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