½ pound ripe plum tomatoes (about 4), seeded and chopped
¾ cup minced fennel tops
½ cup finely chopped fresh basil
2 tablespoons Cabot Sharp Lite50 Cheddar
1 tablespoon plus 1 teaspoon olive oil
2 garlic cloves, minced
Salt and ground black pepper to taste
COMBINE all ingredients in a medium bowl and toss to combine; serve immediately.
Try with our Ricotta Fritters.
Recipe courtesy of Chef Jon Ashton.