Tear the bread into crouton-like chunks and toast in a toaster oven until gently browned.
Mix tomatoes, basil, fennel bulb, fronds, and seeds with a good drizzle of olive oil and some sea salt, to taste.
When the bread is done toasting, add it into the mix, with more olive oil if
needed. Plate and top with feta and black pepper as desired. [optional: add raw