Fennel, Tomato and Feta Salad

Recipe by FlemishMinx
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
  • Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
  • Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
  • To this dressing, add in the capers and the feta.
  • Add sliced fennel and tomatoes, and mix well.
  • Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.
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