Name: Heirloom Tomato Salad with Pickled Fennel
Yield: 6 Servings
Ingredients: 1 whole star anise pod; 1 tsp. aniseed; 1 tsp. coriander seeds; 1 tsp. fennel seeds; ¼ tsp. cumin seeds; ¼ lemongrass stalk, tough outer layer removed, crushed; Zest of ¼ orange, removed with a vegetable peeler; 1 medium fennel bulb, cored, thinly sliced; 1½ cups unseasoned rice vinegar; ½ cup sugar; 2 Tbsp. kosher salt; 2 lb. large heirloom tomatoes (about 3), cut into wedges; 1 cup cherry tomatoes, preferably heirloom, halved; 2 Tbsp. white balsamic or Sherry vinegar; 7 Tbsp. extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 2 Cubanelle peppers or Anaheim chiles, sliced into ¾” rings, seeded; Fennel fronds (for serving)

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The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Recipe notes