6 Servings 15 min Cook
1 Tbsp Lemon Juice
2 Bulb Fennel
2/3 Tbsp, drained Capers
1/2 Tsp Salt
1/2 Tsp Lemon Zest
4 Tomato Roma Tomatoes
1/4 Tsp Pepper
1/3 Cup, crumbled Feta Cheese
1 Tbsp Olive Oil
Plum tomatoes should be seeded and thinly sliced lengthwise.
Finely grate the lemon zest.
Trim fennel stalks flush with bulb and discard stalks.
Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
Toss fennel with remaining ingredients in a large bowl.