Fennel Salad Recipe

Prepare fennel

Trim the fennel by cutting off the stalks close to the bulb; reserve a few fronds if you want extra garnish. Slice off the base and a thin slice from the top. Cut the bulb in half through the core, then lay each half flat and thinly slice across (aim for 1/8"–1/16" slices) so the fennel is crisp and almost translucent. If the core is very tough, remove it by cutting a small wedge from each half before slicing.

Prepare cucumber

If the cucumber has thick skin, peel it in alternating strips; otherwise leave the skin on. Cut the cucumber in half lengthwise, scoop out large seeds with a spoon if desired, then thinly slice on the bias into 1/8" slices to match the fennel's thickness. If using an English/hothouse cucumber, you may leave the seeds — they are mild and add texture.

Chop dill

Gather the dill leaves (discard thicker stems) and finely chop until you have about 2 tablespoons loosely packed. Reserve a few fronds for garnish if desired.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, red wine vinegar, salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Toss salad

Place the sliced fennel and cucumber in a large bowl. Add the chopped dill, then pour the dressing over the vegetables. Gently toss with tongs or two forks until evenly coated. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld; this slightly softens the fennel while keeping crunch.

Finish and serve

Transfer the salad to a serving bowl or platter, fluff with a fork, and garnish with reserved dill fronds. Sprinkle a pinch of flaky sea salt over the top if using. Serve immediately or keep chilled up to 2 hours; toss again briefly before serving.