Tomato-Fennel Salad
| Yield: | 1 Servings |
| Categories: |
| 4 | Vine ripe tomatoes (I used a mixture of red and yellow Romas) (up to 5) | |
| 1/2 | Bulb fennel (also called finnochio, or florence fennel), sliced as thinkly as possible, and sprinkled with lemon juice to preserve color (I used a mandolin/slicer to really get it thin) (up to 1) | |
| 1/2 | sm | Red onion, thinly sliced |
| 1 | ts | Fresh marjoram, chopped |
| 1 | ds | Salt, pepper, and sugar |
| Few teaspoons of apple or lemon juice to moisten. |
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