2 tablespoons
minced fresh dill, plus more for serving
3 tablespoons
extra virgin olive oil
1 teaspoon
stone ground mustard
½ teaspoon
kosher salt
¼ teaspoon
freshly cracked black pepper, plus more for serving
3
large heirloom tomatoes, thinly sliced
1
small fennel bulb, thinly sliced
¼ cup
Castelvetrano olives, pitted, halved
Flaky salt for serving
Method
In a small bowl whisk together the vinegar, garlic, dill, olive oil, mustard, salt and pepper, until emulsified.
Arrange the tomatoes and fennel on a serving platter, slightly overlapping. Sprinkle all over with the olives and drizzle with the dressing. Sprinkle with additional dill and flaky salt. Serve immediately.