Try a tomato fennel salad
By LISA KATSMAN
Mercer Island Reporter Columnist
August 13, 2012 · 2:33 PM
The weather has warmed up to the point that turning on the oven to cook dinner might seem like a bigger chore than need be.
Let’s keep it simple.
Here is a salad with no oven or baking required: a tomato fennel salad, perfect for late summer nights.
Tomato Fennel Salad
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 cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some of the fronds, tops of fennel, for garnish) and slice the bulb very thinly crosswise with a knife.
Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with the 2 tablespoons of chopped fennel fronds, and season to taste.
Best served at room temperature.
Contact Mercer Island Reporter Columnist Lisa Katsman at email@example.com.