- In a bowl, combine all the ingredients. Season with salt and pepper.
- Cut off the fennel stalks to 1-inch (2.5-cm) of the bulb. Keep 30 ml (2 tablespoons) of the fronds. With a mandolin, cut the fennel bulb into thin slices. Place in one layer on a serving platter.
- Add the vinaigrette, tomatoes, fennel fronds and toss gently. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 1 hour. Just before serving, sprinkle with fleur de sel.