1 T. olive oil
5 cloves garlic, minced
1/2 small fennel bulb, cored
3 lg. ripe tomatoes, cut into small chunks (about four cups)
12 kalamata olives, pitted and quartered
2 T. lemon juice
1/2 c. packed chopped fresh basil leaves
2 c. fat free croutons
salt to taste
In a small nonstick skillet, heat oil over medium-low heat. Add garlic and sizzle 30 seconds; don’t let it brown. Remove from heat and set aside. Using a sharp knife, slice off paper-thin shards of fennel (about 1-1/2 cups.) Place fennel, tomatoes, olives, lemon juice and garlic (with oil) in a large airtight container. Refrigerate until cool.
Just before serving, add basil leaves, croutons and salt to salad. Toss gently.
64 calories per half-cup serving.