Ingredients

• 1 1/2 pounds heirloom tomatoes
• 1 small fennel bulb
• 2 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

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