Fennel, Tomato And Feta Salad

1. 1

   Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).

2. 2

   Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).

3. 3

   Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.

4. 4

   To this dressing, add in the capers and the feta.

5. 5

   Add sliced fennel and tomatoes, and mix well.

6. 6

   Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.