Feel The Crunch: Laila Ali's Fennel And Jicama Salad

Ingredients

• 1/4 cup sun-dried tomatoes (not packed in oil)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 teaspoon flaky sea salt, or to taste
• 1 teaspoon pink peppercorns
• 1 large fennel bulb
• 1 small jicama (about 1 1/4 pounds)
• 1 small cucumber
• 1/3 cup black olives
• 1 ounce Feta cheese
• coarsely cracked black pepper