Cool, crisp cucumber takes the lead in this bold and refreshing salad, brightened with lemon, apple cider vinegar and citrusy sumac – a favorite Middle Eastern spice. Plentiful with fresh fennel fronds, and flecked with spicy chili and sesame seeds, it’s a vibrant twist on classic cucumber salad – with a bit of trendy fennel salad flair.
Cucumber Salad with Fennel Greens & Sumac Dressing
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Ingredients
- 2 English cucumbers thinly mandolin-sliced lengthwise into ribbons
- 1 small red chili pepper finely sliced or chopped, adjust to taste
- Handful fresh fennel greens roughly chopped
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. extra virgin olive oil
- 1 tsp. sumac
- 1 tsp. white sesame seeds
- 1 tsp. black sesame seeds
- Sea salt to taste
Instructions
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In mixing bowl, place cucumber, chili pepper and fennel.
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In small bowl, whisk together lemon juice, apple cider vinegar, olive oil and generous pinch of salt. Stir in sumac.
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Pour dressing over vegetables. Toss gently to coat so as not to break cucumber ribbons.
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Let salad sit 5–10 minutes to allow flavors to meld, or serve immediately for a fresh, crisp bite. Sprinkle white and black sesame seeds over salad just before serving.
Notes
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