Crisp Fennel Cucumber Salad

Looking for a fresh side dish that won’t have you spending hours in the kitchen? We all know those warm summer days when turning on the oven feels like the last thing you want to do, and a cool, crisp salad is exactly what you’re craving.

This fennel cucumber salad is my answer to those days – it’s quick to put together, refreshing to eat, and works perfectly alongside pretty much any main dish you can think of. The best part? You only need a handful of ingredients, and there’s no cooking required.

What Kind of Fennel Should I Use?

Fresh fennel bulbs are what you’ll want to look for at the grocery store or farmers market – they should be clean, white to pale green, and feel firm and heavy for their size. When shopping, avoid bulbs that show signs of browning or have any soft spots, as these are past their prime. The best fennel for salads like this will have fresh-looking fronds (those feathery green parts on top) since that’s a good indicator of freshness, even though we won’t use them in this recipe. If you’re new to fennel, don’t worry about the size too much – both small and large bulbs will work well here, though smaller ones tend to have a milder, sweeter flavor that many people prefer in raw preparations.

Options for Substitutions

This fresh salad can be adapted with several easy swaps if you need to:

• Fennel: While fennel gives this salad its signature taste, you can use celery for a different but still crisp experience. The flavor will be different, but you’ll keep that nice crunch.
• English cucumber: Regular cucumbers work fine – just peel them and remove the seeds. You could also try using thinly sliced jicama or radishes for a different twist.
• Apple cider vinegar: White wine vinegar or rice vinegar make good substitutes. Lemon juice works too – start with 1 tablespoon and adjust to taste.
• Honey: Maple syrup or agave nectar can replace honey. If you’re watching sugar, leave it out entirely – the salad is still good without it!
• Dill: Fresh parsley or chives make nice alternatives. If using dried dill instead of fresh, use just 2 teaspoons since dried herbs are more concentrated.
• Olive oil: Any neutral oil works here, like avocado oil or grapeseed oil. Just avoid oils with strong flavors that might overpower the other ingredients.

Watch Out for These Mistakes While Making

The biggest challenge when making fennel cucumber salad is getting the right thickness of your vegetables – slicing them too thick can make the salad difficult to eat and will prevent the dressing from coating each piece evenly, so aim for paper-thin slices using a sharp knife or mandoline. A common mistake is adding the dressing too far in advance, which can make your crisp vegetables turn limp and watery – instead, toss the salad with the dressing just before serving to maintain that perfect crunch. For the best flavor balance, don’t skip the 10-minute resting period after adding salt, as this allows the vegetables to release excess water and intensifies their natural sweetness. To keep your salad extra fresh and crisp, try soaking the sliced cucumber and fennel in ice water for 15 minutes before drying thoroughly and assembling the salad.

What to Serve With Fennel Cucumber Salad?

This light and refreshing salad makes a perfect side dish for grilled or roasted meats – I especially love serving it alongside grilled salmon or chicken. The crisp vegetables and tangy dressing help cut through richer main dishes, making it an ideal match for heavier proteins like lamb chops or pan-seared steak. When I’m hosting summer gatherings, I often pair this salad with seafood dishes like shrimp skewers or seared scallops since the fennel naturally complements seafood flavors. For a complete Mediterranean-style meal, try serving it with some warm pita bread and hummus on the side.

Storage Instructions

Keep Fresh: This fennel cucumber salad stays crisp and fresh in an airtight container in the fridge for up to 2 days. The flavors actually get better after a few hours as everything marinates together! If you’re planning to keep it longer than a day, I’d suggest storing the dressing separately from the vegetables.

Prep Ahead: Want to get ahead? You can slice the cucumber and fennel up to a day in advance. Keep them in separate containers in the fridge, then toss with the dressing and herbs just before serving. This way, everything stays super crisp and fresh.

Serve: Take the salad out of the fridge about 10 minutes before serving to let the olive oil come to room temperature – this helps the flavors shine. Give it a quick toss before plating to redistribute the dressing and herbs.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 2-4 g
• Fat: 18-22 g
• Carbohydrates: 12-15 g

Ingredients

• 1/2 english cucumber, thinly sliced
• 1 small fennel bulb, thinly sliced (stalks and fronds removed)
• 2 tablespoons extra virgin olive oil
• 1-2 teaspoons apple cider vinegar (adjust to taste)
• 1 teaspoon honey
• 2 tablespoons chopped dill
• Pinch of salt
• Pinch of black pepper (optional)

Step 1: Prepare the Fennel

Begin by slicing off the stalks and fronds from the fennel bulb.

Slice the fennel bulb lengthways through the root, then finely slice it horizontally using a sharp knife or a mandolin for uniform thin slices.

Step 2: Slice the Cucumber

Slicing the cucumber lengthways, then cut it into half-moon shapes.

Optionally, you may remove the seeds with a small spoon or peel the cucumber if desired for texture preference.

Step 3: Make the Dill Dressing

In a small bowl, combine olive oil, apple cider vinegar, diced dill, honey, salt, and black pepper.

Stir or whisk these ingredients together until well blended, ensuring a smooth and cohesive dressing.

Step 4: Assemble the Salad

Place the sliced fennel and cucumber into a large salad bowl.

Drizzle the dill dressing over the top and toss everything together to ensure the vegetables are evenly coated.

Taste and adjust the seasoning with additional salt or black pepper, if needed, to achieve the desired flavor.