Ingredients
- 1 baby fennel (or 1/2 regular bulb), fronds reserved
- 1 pint sun gold cherry tomatoes
- 1/2 c. pitted Kalamata olives
- 3 fresh oregano sprigs
- 1 lemon
- olive oil
- salt + pepper
- crumbled feta (optional)
- crusty bread, to serve
Instructions
- Thinly slice the fennel. You can use either a mandolin or food processor fitted with the slicer blade.
- Slice the tomatoes in half.
- Tear the olives into bite-sized pieces.
- In a large bowl, add the fennel, tomatoes, olives, and oregano springs.
- Add the juice of one lemon and drizzle with olive oil to coat.
- Add a large pinch of salt and toss gently to combine.
- Chill or allow to sit at room temperature for about 15-30 minutes; the longer it sits the more concentrated the flavors will be.
- Right before serving, taste the salad and adjust with extra seasoning, lemon, and olive oil. Remove the oregano sprigs.
- Garnish with the reserved fennel fronds and feta (if using).
- Enjoy with good, crusty bread.