Fresh melon salad with fennel, olives, and sardines
Cut the melon into small cubes
Small dice the fennel bulb
Dry the olives and bake at 90 C (195 F) for 30 min
Finely chop the wild fennel and sardines
In a large bowl, mix the melon, fennel, olives, wild fennel, and sardines.
Season with EVOO, salt and pepper