Tomato and Fennel Salad

Ingredients:

1 1/2 pounds heirloom tomatoes

1 small fennel bulb

2 tablespoons good olive oil

2 tablespoons fresh lemon juice

1 tablespoon cider vinegar

1 teaspoon Himalayan or celtic salt

1/2 teaspoon freshly ground black pepper

Directions:

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.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper.

Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.