Italian Fennel Salad

This recipe is a takeoff on a recipe for Italian fennel salad in Viana la Place's classic cookbook Verdura. I've made it a bit healthier and easier to prepare, but it's still absolutely delicious, and makes for a colorful, lively spring or summer meal. Serve with your favorite meat or seafood, or add in pressed, thinly sliced tofu, then round out the meal with pasta or a wedge of bread.

If you're hacking your health and you're always counting your fruits, veggies, nuts, seeds, grains, and legumes, this salad contains at least five servings. Differently-colored cherry tomatoes each count separately, so using tricolored tomatoes (as I've done here) boosts the ABC total to seven.

Ingredients:

1 fennel bulb, outer layer removed and tips trimmed, well-washed and thinly sliced

1 1/2 pounds cherry tomatoes, halved

1/2 large red onion, quartered and thinly sliced

1 cup loosely packed basil leaves, thinly sliced

1 cup mint leaves, thinly sliced

4 tablespoons olive oil

1 large lemon, juiced (about 3 tablespoons)

1 clove garlic, minced (or 1 teaspoon bottled minced garlic)

1/2 teaspoon fresh-ground peppercorn mix

Directions:

Add fennel, tomatoes, onion, basil, and mint to large bowl. Drizzle with oil and lemon juice. Add garlic and peppercorn mix, and stir well to combine.

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