Salad: United States – Lemon‑Dill Cucumber & Fennel Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 2 medium English cucumbers, thinly sliced (about 14 oz / 400 g)
- 1 large fennel bulb, fronds reserved, thinly sliced (about 10 oz / 280 g)
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) chopped fresh dill
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) lemon zest, finely grated
- 1 tbsp (15 ml) capers, drained and rinsed
- 1 tsp (5 ml) honey or granulated sugar (optional)
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- Freshly ground black pepper, to taste

Instructions

1. In a large bowl combine the cucumber, fennel slices, red onion, capers, and chopped dill. In a small bowl whisk together the lemon juice, lemon zest, olive oil, honey or sugar (if using), kosher salt, and a few turns of black pepper until the dressing is emulsified; pour over the vegetables and toss gently to coat evenly.  
2. Let the salad rest 10–15 minutes at room temperature (or refrigerate up to 1 hour) to meld flavors; taste and adjust seasoning, then scatter reserved fennel fronds over the top before serving.