1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, and parsley; toss to coat.
You could also toast 1/3 cup pine nuts and add them.