Raw fennel and tomatoes are a great combination, especially with a hard cheese such as Parmesan or pecorino.
You can serve this as a simple starter or side dish – or as part of an antipasto selection. Try to buy a selection of tomatoes of different varieties and colours.
300-350g ripe mixed tomatoes
1 fennel bulb, quartered, root removed and very thinly sliced with a knife or on a mandolin (reserve any green ferns)
60-80g Parmesan, thinly shaved
Sea salt and freshly ground black pepper
For the dressing
1tbsp good quality white wine or cider vinegar
4tbsp extra virgin olive oil
Cut the tomatoes into a mixture of chunks and wedges, mix the vinegar and oil together and toss with the tomatoes, fennel and fennel ferns in a bowl, season and arrange on serving plates, then scatter over the Parmesan.