- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar or white-wine vinegar
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 pound tomatoes, cut into wedges
- 2 cups thinly sliced fennel bulb
- 1/4 cup chopped fresh parsley
- 1/3 cup toasted pine nuts (see Tip)
- Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.