Fennel Salad

-Wash all fennel bulbs thoroughly, even the stock.
-Cut the green stock off of each one and put it to the side.
-Cut the bottom off of each fennel bulb. Then cut in half. You will need to cut the core out of each bulb. The easiest way is to cut a triangle out at the base to make sure you remove all of it.
-Next, place each flat half on the cutting bored and cut horizontally and vertically. You should have small/medium sized cubes (it does not have to be perfect because the taste is what matters!)
-Place the fennel into a large mixing bowl. Now take the stock and rip the small green parts off, but do not use the actual stock itself. Sprinkle as much of the green you can pull off into the bowl.
-Add a pinch of salt and pepper.
-Add one tablespoon of olive oil.
-Add one cup of Feta cheese to the mixture.
-Cut two lemons in half. Start by squeezing only two halves into the bowl (but remember to remove the seeds). Mix everything together. You will need to taste to see if you need to add more lemon or olive oil, salt, pepper to get the taste you want. It should not be overly acidic.
-Place in the fridge to chill for 30 miutes.