Shaved Fennel and Cucumber Salad

1/2 cup pitted, torn Castelvetrano olives
1/2 cup cubed feta cheese
3 tablespoons extra-virgin olive oil
1 large fennel bulb with fronds
Freshly ground black pepper
Kosher salt
3 Persian or mini seedless cucumbers
Finely grated zest of 1 large lemon
Juice of 1 large lemon

Stir the olives, feta, and 3 tablespoons of the olive oil together in a medium bowl. Season with black pepper. Finely chop 1/4 cup fennel fronds from the fennel bulb and stir into the olives and feta.

Trim the fennel bulb. Using a mandoline or very sharp knife, shave the fennel and cucumbers lengthwise into very thin slices. Toss the fennel, cucumbers, and lemon zest and juice together in a medium bowl. Season with salt and pepper as needed.

To serve, plate the fennel-cucumber mixture in alternating layers with the feta-olive mixture so you get a little of everything in each bite.

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