Fennel and Jicama Salad with Lemon and Pink Peppercorn Dressing

sun-dried tomatoes (not packed in oil)

extra-virgin olive oil

fresh lemon juice

flaky sea salt, or to taste

pink peppercorns, lightly crushed with your fingers, plus more for garnish

large fennel bulb, halved, cored, and thinly sliced, fronds reserved

small jicama (about 1¼ pounds), peeled, halved, and cut into thin matchsticks

small cucumber, peeled and chopped

⁄3 cup black olives, pitted and sliced

feta cheese, crumbled

coarsely cracked black pepper