S01E01 Mediterranean Tomato Salad

20 Minutes, makes 1 serving

2-4 mixed, market tomatoes
2 tsp sherry vinegar
5 tbsp extra virgin olive oil
1/4 bulb fennel, sliced thin
1 cup Greek yogurt
1 lemon
2 cloves garlic
1/4 French baguette
1 tsp fennel pollen (optional)
1 tsp espelette pepper
(sub 1/8 tsp cayenne)
1 flower anise hyssop (optional)
salt and pepper to taste

1. slice tomatoes in large, various sized chunks
2. lay tomatoes flat, and add vinegar, 2 tbsp EVOO, S&P, and fennel. let marinate at least 5 minutes
3. mix Greek yogurt, 1/2 lemon zest, 1 tbsp lemon juice, 1 clove garlic
4. (grated), and S&P
5. tear bread into bite size chunks, and sauté over medium with 1
6. clove garlic (skin on) and 2 tbsp EVOO, adding more EVOO if too
7. dry, until bread is crispy
8. place bread on paper towel to remove excess oil
9. plate tomatoes, fennel, and bread sporadically around plate
10. add 3-4 dollops of the yogurt mixture
11. sprinkle with fennel pollen, salt, espelette, anise hyssop, 1/2 lemon
12. zest, and 1 tbsp EVOO