Step 1

Slice the fennel into thin strips (details on how to do this are in the recipe notes)

Step 2

Slice the tomatoes into segments  (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)

Step 3

Make the Vinaigrette at the bottom of your salad bowl.

Step 4

Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.

Step 5

Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)

Step 6

Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.

Step 7

Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.

Step 8

Bon Appétit!