Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Trim the stalks off the fennel, flush with the bulb. Don’t discard; reserve for making vegetable stock.
Quarter bulb lengthwise, then slice lengthwise as thinly as you can (with a mandoline or sharp chef’s knife).
In a large bowl, combine capers, lemon zest, lemon juice, olive oil, sea salt and pepper; and whisk well.
Add sliced fennel, tomatoes, scallions and feta; toss well to coat with dressing. Let stand (unrefrigerated) for 30 minutes to allow the dressing to permeate the vegetables before serving.