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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.54 Kcal (341 kJ) | ||
| Calories from fat | 42.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 388.57mg | 16% | |
| Potassium | 171.06mg | 4% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 49.23 Kcal (206 kJ) | ||
| Calories from fat | 25.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 7% | |
|---|---|---|---|
| Sodium | 234.61mg | 16% | |
| Potassium | 103.28mg | 4% | |
| Total Carbs | 6.06g | 3% | |
| Sugars | 1.46g | 10% | |
| Dietary Fiber | 4.16g | 28% | |
| Protein | 0.25g | 1% | |
| Vitamin C | 4mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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