Fennel, Tomato, and Feta Salad

• 2 medium fennel bulbs (sometimes called anise)
• 4 plum tomatoes (1/2 pound total), seeded and thinly sliced lengthwise
• 2 teaspoons drained bottled capers
• 1/3 cup crumbled feta (1 1/2 ounce)
• 1/2 teaspoon finely grated fresh lemon zest
• 1 to 1 1/2 tablespoons fresh lemon juice (to taste)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a mandoline or other adjustable-blade slicer

1. Trim fennel stalks flush with bulb and discard stalks.
2. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
3. Toss fennel with remaining ingredients in a large bowl.

fennel bulbs, tomatoes, capers, lemon zest, lemon juice, extravirgin olive oil, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/fennel-tomato-and-feta-salad-106353 (may not work)