- In a bowl, combine the oil and vinegar. Add the tomatoes, basil and chives and toss thoroughly. Season with salt and pepper. Set aside.
- Preheat the grill, setting one burner to high.
- Remove and discard the fennel stalks and cut the bulbs in half. Remove the core. Thinly slice the bulbs diagonally.
- Reduce the heat to medium. In a grill wok, sauté the fennel, drizzling it once or twice with a bit of the vinaigrette. Season with salt and pepper. The fennel pieces should be well cooked but still al dente. Allow the fennel to cool then add it to the tomatoes. Serve warm or cold.
If you don’t have a grill wok, cut the fennel into wedges and cook them directly on an oiled grate, over medium heat. Thinly slice after grilling.