Serve plain as a side dish or make it a meal by serving this savory saute over pasta or polenta. It can also top Italian bread which has been brushed with olive oil and toasted.
2 cloves garlic (minced)
2 medium fennel bulbs (julienned)
1 large onion (julienned)
1 tablespoon lemon juice
3 medium tomatoes (chopped)
1 1/2 cups feta cheese (crumbled) or shredded mozzarella
1/2 cup black olives (optional)
In a medium frypan saute garlic in 2 tablespoons olive oil for 1 minute. Add fennel and onion and saute until tender, 5-10 minutes. Add lemon juice and tomatoes and cook over medium heat until part of liquid evaporates, 10 minutes. Salt and pepper to taste. Stir in the cheese and black olives.
