Heirloom Tomato Fennel Salad

Ingredients

• 2–3 large heirloom tomatoes, sliced into rounds
• 1/4 teaspoon salt
• 1 small fennel bulb, very thinly sliced (use a mandoline, if possible)
• 1/4 small red onion, thinly sliced
• 1 orange, peeled and sliced into rounds or supremed
• 1/4 cup Castelvetrano olives, halved
• 1/4 cup shaved Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• reserved fennel fronds, for garnish
• cracked black pepper, for finishing
• 3 tablespoons extra virgin olive oil
• juice and zest from 1/2 orange
• 2 tablespoons golden or white balsamic vinegar
• 1 teaspoon grainy mustard
• 1/4 teaspoon crushed fennel seeds
• Pinch of crushed red pepper flakes
• Kosher salt
• black pepper