Greek Salad With Shaved Fennel |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Christine Cushing. This is one of her family favourites. The fennel adds a nice crisp texture to the salad. Ingredients:
2 tablespoons fresh lemon juice |
1 tablespoon apple cider vinegar |
1 teaspoon dried greek oregano |
1/3 cup extra virgin olive oil |
salt & pepper |
1 pinch cayenne |
1 small red onion, thinly sliced |
1 cucumber, peeled, seeded and cut into 1/2 inch dice |
2 tomatoes, cut into 1/2 inch dice |
1 -2 fennel bulb, thinly sliced |
1/4 cup black olives, pitted |
Directions:
1. Whisk together lemon juice and apple cider vinegar. Drizzle in the olive oil, stirring until blended. Season the dressing with salt & pepper and oregano. Add pinch of cayenne if desired.
2. In a large bowl, combine the onions, cucumbers, red pepper, tomatoes, fennel and olives. (Fennel can be sliced thin using a mandolin) Toss with the dressing.
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