It is always lovely to get a new idea and another reason to eat fresh tomatoes in this season. So refreshing, and something about this combo created an amazing fruity taste, as if we had added peaches or something. And with just 20 minutes or so of marinating with the tomatoes and dressing the fennel mellowed and softened to a delightful mild, crunchy addition. Thanks Eating Well Magazine for this recipe inspiration.
Ingredients
2 small bulbs thinly sliced Fennel
2 lb ripe, fresh tomatoes chunked or sliced
about 2 Tablespoons Olive Oil
about 2 Tablespoons (or a bit more) light vinegar — Artesano’s Honey Wine vinegar is ideal here
1/4 cup chopped parsley
1/2 teaspoon salt
ground pepper
smidge of maple syrup
1/3 cup toasted pine nuts or other (optional)
Directions
Whisk together dressing ingredients (Olive oil, vinegar, salt & pepper & a smidge of maple syrup).
Thinly slice fennel (by hand, in food processor or with a mandoline) and chop or slice the tomatoes. We used the food processor.
Toss fennel & tomatoes in dressing, add parsley and nuts if using them. Taste, add more salt & pepper to taste. Serve & Enjoy!
