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Heirloom Tomato & Fennel Panzanella

Adapted from https://kaleandcaramel.tumblr.com/tomatofennelpanzanella

Ingredients

  • 2 large Heirloom Tomatoes, sliced or chunked as you prefer
  • 2-3 inch chunk of a nice creamy Feta (I prefer the kind kept in water)
  • large handful of Basil leaves, chopped
  • 4-inch chunk of Sourdough (or other loaf bread, fresh or day-old, doesn't matter)
  • 1/2 large Fennel Bulb, sliced
  • a few Fennel fronds
  • Olive Oil
  • Fennel Seeds, crushed using a mortar and pestle, or simply broken between your fingers
  • Sea Salt & Pepper to taste

Instructions

  1. Tear the bread into crouton-like chunks and toast in a toaster oven until gently browned.

  2. Mix tomatoes, basil, fennel bulb, fronds, and seeds with a good drizzle of olive oil and some sea salt, to taste.

  3. 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
    sweet corn]