Fennel with Sweet Onion in Tomato Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

To cut down on prep time, use a mandoline or food processor to slice the fennel. Prepare the salad a couple of hours ahead to allow the flavors to meld. Add fresh lemon juice immediately before serving if you like a tangy dish.

Ingredients:

1 cup chopped peeled plum tomato (about 2)

2 tablespoons white wine vinegar

1 teaspoon ground cumin

2 teaspoons extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

3 cups thinly sliced fennel bulb (about 1 medium)

2 cups thinly sliced vidalia or other sweet onion (about 2 medium)

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

8 kalamata olives, pitted and quartered

Directions:

1. Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.

By RecipeOfHealth.com