Cucumber Fennel Salad Recipe

Prepare cucumbers

Wash cucumbers. If skin is thick or waxed, peel strips (optional) and slice cucumbers very thinly (2 mm or less) using a mandoline or sharp knife. Place slices in a large mixing bowl.

Slice red onion

Peel the red onion and cut in half. Slice one half very thinly into half-moons (julienne). If you want a milder onion, place the slices in cold water for 5–10 minutes, then drain and pat dry before adding to the bowl.

Shave fennel

Trim fennel bulb: remove stalks and fronds (reserve some fronds for garnish). Halve the bulb lengthwise and remove the tough core if present. Thinly slice (or use a mandoline) into shavings and add to the bowl with cucumbers and onion.

Add fresh herbs

Chop the dill finely (if using) and add to the vegetable mix. Reserve a few fennel fronds for garnish.

Toast fennel seeds in a small dry skillet over medium heat for 30–60 seconds, until they become fragrant. Watch carefully to avoid burning. Crush lightly with the back of a spoon or in a mortar and pestle to release more aroma.

In a small bowl or jar, combine toasted crushed fennel seeds, white wine vinegar, lemon juice, honey (if using), sea salt, black pepper, and red pepper flakes. Whisk or shake to dissolve the salt and honey.

Slowly whisk in the 3 tablespoons of extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar/lemon to balance acidity.

Pour the dressing over the cucumber, fennel, and onion mixture. Gently toss with tongs or two spoons to coat everything evenly. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld; or chill for up to 30 minutes if you prefer it colder.

If using capers, rinse them to remove excess brine and scatter over the salad. Drizzle the optional finishing teaspoon of olive oil and give one final gentle toss.

Taste and adjust: add additional salt, pepper, or a squeeze of lemon if needed. Garnish with reserved fennel fronds and a little extra dill if desired.

Serve immediately for maximum crispness, or chill for up to 4 hours. Before serving, briefly toss again to redistribute dressing.