Why Fennel?
Not the usual cucumber or tomato stuff. Fennel’s got this cool, aniseed aroma—like licorice but subtle. When you slice it thin and toss it with cucumber, it adds this crisp, slightly sweet bite that surprises you mid-chew. I didn’t expect fennel to matter so much in a summer salad, but here we are. This week I’m obsessed with making things that spotlights ingredients I usually overlook. Because fennel’s perfect right now—end of spring, maybe early summer. It’s fresh and crunchy and kind of weird and wonderful all at once. Honestly, I think it’s the smell that hooks me—like a whisper of something unexpected at the market. Just chopped, tossed, tasted. Suddenly everything feels different. Happy to find a new reason to eat more raw fennel.

Fennel and Cucumber Summer Salad
Equipment
- Chef’s knife
- Mandoline slicer
- Mixing bowl
- Measuring spoons
- Serving platter
Ingredients
- 1 large fennel bulb trimmed and thinly sliced
- 1 large cucumber peeled and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- to taste salt
- to taste black pepper
Instructions
- Use a mandoline slicer to thinly slice the fennel bulb and cucumber, aiming for uniform, translucent slices. Place the slices into a large mixing bowl.1 large fennel bulb
- In a small bowl, whisk together the olive oil and lemon juice until well combined and slightly emulsified, releasing a fragrant citrus aroma.1 large fennel bulb
- Pour the dressing over the sliced fennel and cucumber, then gently toss with a spoon or tongs until all slices are lightly coated. Season with salt and black pepper to taste.1 large fennel bulb
- Observe the translucent quality of the slices and visual sheen from the dressing, indicating even coating. Adjust seasoning if needed.
- Transfer the salad to a serving platter, arranging the slices in an overlapping pattern for visual appeal. Serve immediately for maximum crunch and freshness.
Notes
This salad doesn’t ask for anything fancy. Just good ingredients, a bit of time, and maybe a little recklessness—like throwing a bit extra fennel in because you feel bold. It’s like capturing a tiny piece of the season, straight from the veg stand—kind of spontaneous. And whether it sticks around or not, I’ll keep that aroma in my head. Good food shouldn’t always be serious, right?