1 large fennel bulb

1/2 purple onion, sliced thin

1 cup cherry or grape tomatoes, halved

1/2 cup shaved Parmesan cheese

Juice of 1 lemon

1/2 teaspoon EACH salt and pepper

1/4 cup extra virgin olive oil

1/8 - 1/4 cup Ouzo 

Wash fennel and trim top and bottom off (can be saved for soup).  Cut in half and then into thin slices.  Sprinkle into a salad bowl.  Add onion and tomatoes and give it a little mix.  Sprinkle in Parmesan and lemon juice.  Season with salt and pepper.  Pour olive oil and Ouzo over and mix well.  Serves 4.  Best served immediately at room temperature.  Also good the next day for more of a marinated salad texture.