Salad: Greece – Αιγαιακή Σαλάτα Αγγουριού με Άνηθο και Εσπεριδοειδή ▶ Aigaiki Salata Aggouriou Me Anitho Kai Esperidoeidi (Aegean Citrus Cucumber-Dill Crunch Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

2 English cucumbers, ribboned or thinly shaved
1 fennel bulb, shaved
6 radishes, thinly sliced
1 / 4 cup (15 g) fresh dill, finely chopped
1 / 4 cup (10 g) fresh mint leaves, torn
1 cup (150 g) Kalamata olives, pitted and halved
2 tbsp (30 ml) capers, rinsed
1 / 4 cup (30 g) toasted pine nuts
1 tsp lemon zest
2 tbsp (30 ml) fresh lemon juice
1 / 4 cup (60 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 tbsp (15 ml) honey
Sea salt, to taste
Freshly ground black pepper, to taste
1 / 2 tsp ground sumac (optional)
1 / 2 cup (75 g) crumbled feta (optional)

Instructions

Lightly salt the cucumber ribbons and let them sit in a colander for 10 minutes, then pat dry to remove excess moisture.
Place shaved fennel in an ice-water bath for 5 minutes to crisp, then drain and dry.
In a bowl, whisk lemon juice, olive oil, Dijon, honey, lemon zest, a pinch of salt, pepper, and sumac (if using) until emulsified.
In a large bowl, combine cucumbers, fennel, radishes, dill, mint, capers, and olives. Toss gently with the dressing to coat.
Sprinkle with toasted pine nuts and feta (if using) just before serving.
Serve chilled alongside the wrap to add bright, citrusy crunch and herbaceous lift.