Tomato Fennel Salad - cooking recipe

Ingredients

1 1/2 lbs heirloom tomatoes
1 fennel bulb, small
2 tablespoons olive oil
1 orange, small using zest only
2 tablespoons fresh orange juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground

Preparation

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.