Recipe for Tomato-Fennel Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 x	Vine ripe tomatoes (I used a mixture of red and yellow Romas) (up to 5)
1/2 x	Bulb fennel (also called finnochio, or florence fennel), sliced as thinkly as possible, and sprinkled with lemon juice to preserve color (I used a mandolin/slicer to really get it thin) (up to 1)
1/2 sm	Red onion, thinly sliced
1 tsp	Fresh marjoram, chopped
1 dsh	Salt, pepper, and sugar

Instructions:

Instructions: Mix everything, and let sit at toom temp at least half and hour to meld.

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