2 medium fennel bulbs (sometimes called anise) 4 plum tomatoes (1/2 lb total), seeded and thinly sliced lengthwise 2 teaspoons drained bottled capers 1/3 cup crumbled feta (1 1/2 oz) 1/2 teaspoon finely grated fresh lemon zest 1 to 1 1/2 tablespoons fresh lemon juice (to taste) 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper
Special equipment: a mandoline or other adjustable-blade slicer
Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline. Toss fennel with remaining ingredients in a large bowl.
