My mom made this for dinner the other night. It was inspired by her favorite salad at Tutta Bella, the Insalata Di Salerno. She opted to leave out the cucumbers and lettuce that are in the restaurant version, and focus more on the tomatoes and fennel.
1 1/2 pounds cherry or heirloom tomatoes
1 small fennel bulb
1 tablespoon olive oil
2 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small fennel bulb
1 tablespoon olive oil
2 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cut the tomatoes into bite-sized pieces, with cherry or grape tomatoes you can leave whole or slice in half. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandolin.
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.
