Cooks' note:
Salad can be made 1 hour ahead.
Recipe information
Total Time
15 minute
Yield
Makes 6 servings
Ingredients
2 medium fennel bulbs (sometimes called anise)
4 plum tomatoes (1/2 pound total), seeded and thinly sliced lengthwise
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 ounce)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a mandoline or other adjustable-blade slicer
Preparation
Step 1
Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
Step 2
Toss fennel with remaining ingredients in a large bowl.
Nutrition Per Serving
Each serving contains about 74 calories and 4 grams fat.
#### Nutritional analysis provided by Gourmet
