Fennel and Olive Salad---Insalata di Finocchio Ed Olive

Ingredients

• 1 bulb fennel
• cored and cut into 1/2-inch dice
• 12 Gaeta olives
• pitted
• 1 tablespoon Italian parsley
• roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic
• minced
• 1 teaspoon oregano
• Salt and pepper

Instructions

1. In a large, non-reactive bowl, combine the fennel, olives and parsley.
2. Toss with the olive oil, lemon juice, garlic and oregano.
3. Season with salt and pepper to taste.