• Servings 6
  • Prep 20 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Shaved Fennel Salad with Cucumber and Feta


  • 2 medium fennel bulbs, trimmed and sliced paper thin
  • 1 medium cucumber, sliced into paper thin coins
  • 1/3 cup tightly packed fresh dill, chopped
  • 1/3 cup lemon juice
  • kosher salt and black pepper to taste
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 3 cups arugula
  • 1/3 cup feta cheese crumbled
  • drizzle of honey


  • In a bowl, combine the fennel, cucumber, dill, lemon juice, salt and pepper.
  • Set aside and let marinate for about 20 minutes.
  • Prior to serving, preheat oven to 350 degrees and place the pine nuts on a baking sheet and toast for about 10 minutes or until golden brown.
  • When ready to serve, place arugula in a large bowl and pour all of the fennel mixture on top. Gently toss.
  • Adjust the seasoning with more dressing and a drizzle of honey.
  • Top with the toasted pine nuts and crumbled feta cheese.

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