Ingredients for Heirloom Tomato Salad with Pickled Fennel

• 1 whole star anise pod

• 1 teaspoon aniseed

• 1 teaspoon coriander seeds

• 1 teaspoon fennel seeds

• 1/4 teaspoons cumin seeds

• 1/4 lemongrass stalk, tough outer layer removed, crushed

• Zest of 1/4 orange, removed with a vegetable peeler

• 1 medium fennel bulb, cored, thinly sliced

• 350ml unseasoned rice vinegar

• 120ml sugar

• 2 tablespoons kosher salt

• 900g large heirloom tomatoes (about 3), cut into wedges

• 150g cherry tomatoes, preferably heirloom, halved

• 2 tablespoons white balsamic or Sherry vinegar

• 7 tablespoons extra-virgin olive oil, divided

• Koshersalt, nymalen peppar

• 2 Cubanelle peppers or Anaheim chillies, sliced into 3/4" rings, seeded

• Fennel fronds (for serving)

• Cheesecloth

Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.

Bring vinegar, sugar, salt, and 120ml water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.

DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.

Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.

Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.

Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.

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