Tomato and Grilled Fennel Salad | RICARDO

Ingredients

• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) red wine vinegar
• 4 red tomatoes, cut into thin wedges
• 4 yellow (or red) tomatoes, cut into thin wedges
• 1/2 cup (23 g) fresh basil, chopped
• 1/2 cup (23 g) fresh chives, chopped
• 2 bulbs fennel
• Salt and pepper