This is a variation of the Mango Tomato Salad that is good for the guest who cannot eat raw onions. The fennel gives the same visual appeal as an onion and adds the same sweetness.
1 large ripe mango
1 small fennel bulb
1C cherry tomatoes
1/2 red Bell pepper
1 elongated mild green pepper
extra virgin olive oil
white balsamic or sherry vinegar
salt & pepper
(the above photo shows that I also tossed in a few cilantro leaves)
You don't need directions for this one, but I will say that using sherry vinegar gives you a sharper taste and using balsamic enhances the sweetness. Occasionally I'll toss in a small handful of herbs, either parsley, basil, or cilantro. You might even like to toss in the fennel leaves or chive blossoms.