Tomato Cucumber Salad with Fennel Dressing | Saveur

Ingredients

• 2 fennel bulbs (about 3/4 lb.), trimmed and thinly sliced, fronds reserved for garnish
• 1 ⁄ 4 cup plus 1 Tbsp. olive oil, divided
• Kosher salt and freshly ground pepper
• 1 tbsp. fennel pollen
• 1 tbsp. lemon juice
• 1 ⁄ 2 tbsp. fennel seed
• 2 lb. heirloom tomatoes, cut into 2-inch pieces
• 1 ⁄ 2 lb. lemon cucumbers, thinly sliced
• 1 ⁄ 2 lb. watermelon cucumbers, halved lengthwise
• Flaky sea salt, for garnish