• 1 medium fennel bulb, trimmed, halved and thinly sliced
  • 1 pint cherry or grape tomatoes, halved or quartered if large
  • ½ cup lightly-packed fresh flat-leaf parsley, chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt and black pepper


Serves: 6


In a medium bowl, toss together the fennel, tomatoes, parsley, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper.