15 Min 

• 1 Fennel Bulb
• 1 pint Sungold Tomatoes, quartered
• 4 oz Feta, crumbled
• 1 Scallion, sliced thinly
• ½ tsp Lemon Zest
• 1½ Tbsp Fresh Lemon Juice
• 1 Tbsp Olive Oil
• ½ tsp Sea Salt
• 2 tsp Capers (optional)
• Freshly Cracked Black Pepper

Trim stalks off fennel, flush with 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 large bowl, combine capers, lemon zest, lemon juice, olive oil, sea salt, and pepper; whisk well.

Add sliced fennel, tomatoes, scallions, and feta; toss well to coat with dressing. Let stand (unrefrigerated) 30 minutes to allow dressing to permeate vegetables before serving.