2 T. white wine vinegar

1 tsp. ground cumin

2 tsp. extravirgin olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

3 C. thinly sliced fennel bulb (about 1 medium)

2 C. thinly sliced Vidalia or other sweet onion (about 2 medium)

2 T. chopped fresh parsley

1 T. fresh lemon juice

8 kalamata olives, pitted and quartered

 

Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.

 

Yield:

Calories:

Fat:

Fiber: