Crisp Fennel Cucumber Salad (Print version)

Crunchy fennel and cucumber in a zesty citrus dressing. A refreshing Mediterranean dish.

# What goes in:

→ Vegetables

01 - 1 large fennel bulb, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh dill, chopped

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1 tbsp lemon juice (freshly squeezed)
07 - 1 tbsp white wine vinegar
08 - 1 tsp honey (or maple syrup for vegan)
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

11 - Zest of 1 lemon
12 - 2 tbsp toasted pine nuts

# Cooking steps:

01 - Thinly slice the fennel bulb, cucumber, and red onion using a sharp knife or mandoline.
02 - Place all sliced vegetables in a large salad bowl. Add the chopped dill.
03 - In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper until well combined.
04 - Pour the dressing over the vegetables. Toss gently to coat evenly.
05 - Garnish with lemon zest and toasted pine nuts if desired. Serve immediately for maximum crunch.

# Tips from flavorandfeast:

01 -
  • It brings a bright, crunchy texture that wakes up any meal.
  • The dressing balances acidity and sweetness perfectly without overpowering the vegetables.
02 -
  • Serving it immediately is crucial because the salt will draw water out of the vegetables over time.
  • Toasting the pine nuts just before using them releases oils that enhance their flavor significantly.
03 -
  • Chill your bowl in the freezer for ten minutes before tossing to keep the salad extra cold.
  • Let the dressing sit for five minutes before whisking again to meld the flavors.

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