Tomato and Fennel Salad

From Health in a Hurry, Contributed by Diane Servello


1 TBSP extra virgin olive oil                              1 TBSP champagne vinegar or white wine

½ tsp salt                                                             vinegar

Freshly ground black pepper to taste                 1 lb. tomatoes, cut into wedges

2 cups thinly sliced fennel bulb                           ¼ cup fresh parsley, chopped

1/3 cup toasted pine nuts


Whisk the oil, vinegar, salt and pepper in a large bowl until combined.  Add the tomatoes, fennel, parsley and pine nuts; toss to coat.