Slice the fennel into thin strips. Slice the tomatoes into segment (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
Make the Vinaigrette at the bottom of your salad bowl. Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
Whisk vigorously until the consistency becomes viscous. Add the tomatoes and fennel to the bowl.
Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes. Finish off with the zest of half a lemon and a final sprinkling of coarse sea salt.
FRENCH SALADE NIÇOISE RECIPE
ROASTED PLUM, GOAT CHEESE & LEMON THYME SALAD RECIPE