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
In a large, nonreactive bowl, combine the fennel, olives and parsley. Toss with the olive oil, lemon juice, garlic and oregano. Season with salt and pepper, to taste.
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