Fennel, Feta, and Tomato Salad

Wash and pat dry the fennel bulb. Using a mandolin on 1/8" setting, carefully ( using a guard) slice the entire fennel bulb until the end is reached. Discard the end piece and transfer the fennel slices to a bowl.

Add salt, pepper, 1 tbsp of oregano, lemon juice, 2 tbsp olive oil and toss with fennel pieces and set aside.

Lets move to an easy way to peel your tomatoes. Bring a small pot of salted water to a boil. In a separate bowl prepare an ice bath by filling it half way with ice cubes and water so that the water just covers the ice cubes. Take all 6 Campari tomatoes and using a knife, delicately move the blade in an "X" fashion on the end that is away from the stem. Place them into the boiling water for about 3-5 minutes ( you don't want to cook them, just slightly simmer to easily peel away the skin). Strain the tomatoes and shift them directly to the ice bath to immediately cool down. Remove each tomato from the ice bath and using your fingers, peel away the skin from the flesh and place the tomatoes on a paper towel to soak up any excess water.

Take a large serving plate and place the fennel around, topping it with the peeled tomatoes. Add 2 oz of feta on the side per plate. Sprinkle the remaining oregano, freshly ground pepper, and Maldon seat salt. Drizzle with additional extra virgin olive oil and serve.