Fennel and Tomato Salad

• 1 1/2 lb heirloom or slicing tomatoes

• 1 fennel bulb

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 tablespoon cider vinegar

• 1 teaspoon coarse salt

• 1/2 teaspoon black pepper

Remove the core from the tomatoes and slice into thin wedges. Remove fennel fronds (reserving a few for garnish) and slice bulb very thinly crosswise with a sharp knife or mandolin. Toss the tomatoes and fennel in a bowl with olive oil, lemon juice, cider vinegar, salt and pepper. Garnish with 2 tablespoons chopped fennel fronds. -- This is also delicious tossed with pasta and cheese for a pasta salad