Barefoot Contessa Parties! by Ina Garten Photographs by James Merrell Published by Clarkson Potter 264 pages, 2001 Buy it online

Tomato Fennel Salad from Barefoot Contessa Parties! Serves 6 to 8 Commercial tomatoes have been hybridized for color and durability, not for flavor. Lots of small growers are finding the old tomato varieties that taste like old-fashioned tomatoes; they're grown from what are called heirloom seeds. If you can't find or grow these tomatoes, use the best you can buy from local farm stands and markets. 1 1/2 pounds heirloom tomatoes 1 small fennel bulb 2 tablespoons good olive oil Zest of 1 small orange 2 tablespoons fresh orange juice 1 tablespoon cider vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper   Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve. Notes: For such a simple recipe, you need the best ingredients. Make this only in summer. Don't ever refrigerate tomatoes.