Fennel Cucumber Salad

Cucumber Fennel Salad with Calamata Olives as seen in Aquarian Times summer 2004

1 lb ripe firm Roma tomatoes
1 lb cucumber
1 lb fresh fennel
2 Tablespoons olive oil
1/2 Lemon
1 Sprig Basil 4-6 leaves
Kalamata olives

1. Core and slice tomatoes into wedges
2. Cut cucumber into 1/4 wheels
3. Trim fennel and slice using a Mandolin
4. Combine with all ingredients
5. Salt and pepper to taste