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Fennel Salad with Tomato and Cucumber

Ever wonder what to do with the rest of that fennel you bought for a recipe? Here’s an easy salad. You can adjust amounts and proportions according to what you have left over and personal preference.

Fennel Salad with Tomato and Cucumber

The Basics:

  • 1 cup fennel bulb slices, about 1 or 2 inches long
  • 1 cup quartered grape or cocktail tomatoes
  • 1 cup cucumber* slices, halved
  • Salt
  • Freshly ground black pepper
  • White balsamic vinegar
  • Extra virgin olive oil
Fennel Salad with Tomato and Cucumber

Fennel Salad with Tomato and Cucumber

Combine the vegetables in a bowl. English cucumbers* or any cucumbers that do not have to be peeled work best. Baby cucumbers are a good choice too. Slice them into bite size pieces.

Season vegetables with salt and pepper. Toss.

Sprinkle liberally with vinegar. Toss.

Combine with just enough oil to coat ingredients very lightly. White balsamic vinegar has its own distinctive sweetness and can even stand alone on raw vegetables without being too sour.

Let sit at room temperature about 30 minutes. Adjust seasonings for taste and serve.

Can be made ahead and refrigerated. Take the salad out about 30 minutes before serving.

Serving suggestion: Try it with our homemade baked manicotti or another Italian dish.

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