I adore raw fennel, and this salad is something I eat a lot. I think the combination of the spicy fennel, sweet tomato, lemon juice and some strong, salty feta works quite well. Nice with crusty bread.
fennel bulb (preferably with some feathery green leaves)
one normal-sized tomato or a few cherry tomatoes
feta
lemon juice
olive oil
Remove some of the root of the fennel, reserve the green stalks to use in a cooked dish (it works great instead of celery in a tomato sauce). Cut (or shave) the bulb into very thin slices. The easiest way is to cut the bulb in half lengthwise, then rest the flat end on the chopping board and slice. Toss with some olive oil and lemon juice and season with salt and pepper. Skin the tomato by cutting a cross on the bottom and immersing it for a minute in a cup with very hot water. The skin should come off easily, with the flesh still smooth. Discard the seeds and stalk, then chop and mix with the fennel. Crumble over some strong feta.