2 fennel bulbs, sliced
![](https://whiterocklakeweekly.com/wp-content/uploads/2024/07/RECIPE-Grilled-tomato-and-fennel-cmyk-scaled-225x300.jpg)
2 leeks, cut in half lengthwise
4 cups San Marzano or large cherry tomatoes, quartered
1/4 cup rice vinegar
2 tablespoons whole-grain mustard
1/2 cup oil, plus more for grill pan (if needed)
2 ounces crumbled feta
1/4 cup chopped mint
Salt and pepper
Heat a grill or grill pan on medium until just smoking. Oil grill pan, if using. Add fennel and leek and grill until marked, about 2 minutes per side. Transfer to cutting board. Grill tomatoes until marked, about 2 minutes. Transfer to bowl. When leeks and fennel are cool enough to handle, cut them into small pieces and add to tomatoes. Season with salt and pepper. In a small bowl, whisk together vinegar and mustard, then whisk in oil. Add to vegetables, toss, then toss in feta and mint. Serve immediately.