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In a small bowl, combine lemon juice, shallots, and a pinch of salt and pepper.
Whisk in olive oil in a steady stream until it is incorporated well and emulsified.
Cut the stalks off fennel bulbs. Slice off the tough bottom end and remove any discolored outer layers. Slice each bulb in half lengthwise, and then slice fennel as thin as you can. If you have a mandoline it will be easier.
Put slices in a bowl with room to toss.
Stem tomatoes and cut in half. Add them to the bowl with fennel and basil.
Toss with enough vinaigrette to coat.