2 cups thinly sliced Vidalia or other sweet onion (about 2 medium)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
8 kalamata olives, pitted and quartered
How to Make It
Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.