Tomato Fennel Salad



1 1/2 lbs. heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
zest of 1 small orange
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
2. Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

6-8 servings.

Barefoot Contessa