• 1 Fennel Bulb
• 1 lb Yellow Tomatoes, roughly chopped
• 4 oz Feta, crumbled (smoked Trout for paleo)
• 1 Red Scallion, sliced thinly
• ½ tsp Lemon Zest
• 1 1/2 Tbsps Fresh Lemon Juice
• 1 Tbsp Olive Oil
• ½ tsp Sea Salt
• 2 tsp Capers (optional)
• Freshly Cracked Black Pepper

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.