Greek Fennel With Italian Bread

I love this recipe! It's so easy and tasty. You can easily use it with pasta or polenta rather than bread as well if you want more of a main dish. This is a great summer dish. I originally found this in a cookbook called Simply In Season that has many awesome recipes!

• Ready In: 40 mins
• Serves: 2-4
• Yields: 8-10 slices

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons olive oil
• 2  garlic cloves (minced)
• 1  teaspoon salt
• 1  teaspoon pepper
• 2  medium fennel bulbs (julienned)
• 1  large onion (julienned)
• 1  tablespoon lemon juice
• 3  medium tomatoes (chopped)
• 1 1⁄2 cups feta cheese (crumbled)
• 1⁄2 cup black olives

Directions

1. Sauté the garlic in 2 tbs olive oil for 1 minute.
2. Add fennel and onion and sauté 5 - 10 minutes, until tender.
3. Add lemon juice and tomatoes and cook over medium heat for about 10 minutes. You should notice some of the liquid starting to evaporate.
4. Add salt and pepper to taste.
5. Stir in feta.
6. As the fennel mixture is cooking, cut Italian bread into slices, and brush each slice with olive oil. Toast.
7. Spoon fennel mixture onto bread slices and enjoy!