Ingredients:
2 medium fennel bulbs
8 ounces roma tomatoes, seeded and thinly sliced lengthwise
1/2 teaspoon lemon zest, finely minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons pickled capers, drained
1 1/2 ounces feta cheese, crumbled
Directions:
Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
To this dressing, add in the capers and the feta.
Add sliced fennel and tomatoes, and mix well.
Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.