To cut down on prep time, use a mandoline or food processor to slice the fennel. Prepare the salad a couple of hours ahead to allow the flavors to meld. Add fresh lemon juice immediately before serving if you like a tangy dish.
1 cup chopped peeled plum tomato (about 2)
2 tablespoons white wine vinegar
1 teaspoon ground cumin
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 cups thinly sliced fennel bulb (about 1 medium)
2 cups thinly sliced Vidalia or other sweet onion (about 2 medium)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
8 kalamata olives, pitted and quartered
How to Make It
Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.