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

In a bowl, combine the oil and vinegar. Add the tomatoes, basil and chives and toss thoroughly. Season with salt and pepper. Set aside.

Preheat the grill, setting one burner to high.

Remove and discard the fennel stalks and cut the bulbs in half. Remove the core. Thinly slice the bulbs diagonally.

Reduce the heat to medium. In a grill wok, sauté the fennel, drizzling it once or twice with a bit of the vinaigrette. Season with salt and pepper. The fennel pieces should be well cooked but still al dente. Allow the fennel to cool then add it to the tomatoes. Serve warm or cold.

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