Fennel Tomato Salad

This super simple salad, is light and refreshing.  I typically make it during the summer months, but with this California "winter" weather we've been having, I have been eating it for lunch recently. The star ingredient is fennel.  It combines well with the tang of the olives and capers, and the basil chiffonade makes a beautiful presentation.  I hope you enjoy it!

Fennel Tomato Salad

Serves 2

Ingredients:

2 medium sized plum tomatoes, quartered into wedges

1 medium sized fennel bulb, sliced

2 cups of basil, (leaves stacked, then rolled and sliced into a chiffonade)

2 teaspoons of capers

1/4 cup kalamata olives, coursely chopped

2 tablespoons sunflower seeds

Dressing:

Yields 3/4 cup

2 tablespoons Penzey's Greek Seasoning

1/4 cup water

1/4 cup lemon juice

1/4 cup olive oil

Directions:

1. Combine fennel, basil, tomatoes, capers and olives in a large bowl.  Gently toss.

2. For the dressing, in a small bowl, whisk together the seasoning, water, lemon juice and olive oil.  

3. Drizzle desired amount of dressing over salad and toss.  Sprinkle with sunflower seeds.