Tomato Fennel Salad (Print Version)

# Ingredients:

→ Dressing

01 - 2 tablespoons white wine vinegar
02 - 1 large garlic clove, grated
03 - 2 tablespoons minced fresh dill, plus more for serving
04 - 3 tablespoons extra virgin olive oil
05 - 1 teaspoon stone ground mustard
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly cracked black pepper, plus more for serving

→ Salad

08 - 3 large heirloom tomatoes, thinly sliced
09 - 1 small fennel bulb, thinly sliced
10 - ¼ cup Castelvetrano olives, pitted, halved
11 - Flaky salt for serving

# Instructions:

01 - In a small bowl whisk together the vinegar, garlic, dill, olive oil, mustard, salt and pepper, until emulsified.
02 - Arrange the tomatoes and fennel on a serving platter, slightly overlapping. Sprinkle all over with the olives and drizzle with the dressing.
03 - Sprinkle with additional dill, freshly cracked black pepper, and flaky salt. Serve immediately.

# Notes:

01 - This salad is best enjoyed fresh, as the tomatoes will release moisture over time.
02 - For the best flavor, use ripe, in-season heirloom tomatoes.

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