Cucumber & fennel salad

Cucumber & fennel salad

This refreshing Cucumber & Fennel Salad combines crisp, thinly sliced vegetables with a tangy, creamy dressing, offering a delightful balance of flavors. It's a perfect light side dish for warm weather meals or a palate cleanser.

Vegetarian

Prep Time

15 min

Servings

4

Cucumber and fennel have long been cherished in Mediterranean cuisine for their cooling and aromatic qualities. This salad blends the crunch of cucumber with the subtle aniseed flavor of fennel, creating a harmonious and invigorating experience. The classic dressing of soured cream enhanced with lemon juice, white wine vinegar, and fresh dill adds a zesty creaminess that complements the vegetables beautifully. Originating as a simple side dish often served alongside grilled seafood or roasted meats, this salad shines in its simplicity and freshness. The dressing's acidity not only brightens the flavors but also helps to tenderize and meld the ingredients together, making each bite refreshing and satisfying. Pair this salad with dishes such as grilled salmon, roasted chicken, or even on its own as a light lunch. It's fantastic for summer picnics, barbecues, or as an elegant starter before a main course. Incorporating fresh herbs like dill intensifies the aromatic profile, making it an all-time favorite for those who enjoy clean, vibrant flavors.

Ingredients

  • 1 large Cucumber
  • 1 tsp Sugar
  • 1 sliced Fennel Bulb
  • 150 ml Sour Cream
  • Juice of 1 Lemon
  • 1 tablespoon White Wine Vinegar
  • Bunch Dill

Instructions

Begin by placing the large cucumber in a fine sieve. Lightly sprinkle with 1 teaspoon of salt and the sugar, allowing the mixture to stand for about 10 minutes; this step draws out excess moisture and gently sweetens the cucumber for a crisper texture. After the cucumber has rested, add the thinly sliced fennel bulb to the sieve to mingle with the cucumber’s dewy crunch, infusing the salad with its distinctive licorice-like aroma. In a separate bowl, combine the creamy soured cream with freshly squeezed lemon juice and 1 tablespoon of white wine vinegar. Stir in a generous handful of chopped fresh dill to this tangy dressing, then season thoughtfully with freshly ground black pepper to taste. Finally, pour the luscious dressing over the cucumber and fennel mixture, folding gently to ensure every slice is evenly coated. For optimal flavor, let the salad chill briefly in the refrigerator before serving. Tip: For an added burst of freshness, garnish with extra dill sprigs just before serving. Also, make sure to slice the fennel and cucumber thinly for the best texture contrast and to allow the dressing to penetrate evenly.

Quick Info

Prep Time
15 min
Total Time
15 min
Servings
4

You May Also Like