As I said previous posts Saturdays are when we go to the farmers market to buy our fruit and veggies for the week. Therefore Saturday lunch is usually a farmer’s market fresh lunch. Yesterday James and Bella headed out for some daughter and daddy fun while Noah napped. They brought a picnic so I was one my own for lunch. I made a huge tomato salad with shaved fennel and cheese over. I ate it with cooked fava beans from our little “farm” (vegetable garden) and homemade seitan chorizo. I ate this while reading a book in garden. It was just picture perfect in my opinion.
Farm fresh tomato and fennel salad
2 cup ripe cherry tomatoes
½ medium fennel bulb
2 tbs dill like fennel greens, minced
1 tbsp. olive oil
Salt & black pepper to taste
Grated cheese (optional)
Slice tomatoes in half and place on a plate. Use a cheese slicer to shave the fennel thin over the tomatoes. Drizzle the oil over and squeeze lemon juice over. Sprinkle salt, pepper and the fennel greens and let the salad rest for 5-10 minutes to develop flavors. Sprinkle grated cheese over before serving.