Ingredients

• 4 cups assorted tiny tomatoes

• 2 cups arugula or watercress

• 1 small fennel bulb, quartered, cored, and very thinly sliced (about 1 cup)

• 1/3 cup chopped fresh parsley

• 2 shallots, finely chopped (about 1/2 cup)

• 1/4 cup olive oil

• 3 Tbsp. champagne vinegar

• 1 tsp. lemon zest

• 1/4 tsp. salt

• 1/8 tsp. ground black pepper