Cucumber and Fennel Salad

Cucumber and Fennel Salad

Yield 8 servings


  • 3 cucumbers, sliced thinly
  • 1 onion, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 3 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • ¾ cup fresh dill, chopped
  • ¼ tsp lemon zest
  • Sea salt and freshly ground black pepper to taste


  1. Combine the dill with the lemon zest and lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.
  2. Combine the cucumbers, fennel and onion in a bowl and pour the vinaigrette over.
  3. Adjust the seasoning and serve.

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