Summer-y Cucumber & Fennel Salad

I once had the combination of cucumber and fennel in a restaurant, and I loved how the two tasted together. The match is so fresh, it’s a great salad for a warm sunny day! (or a winter day when you’re trying to pretend like it’s summertime)


I experimented a bit with what to add, and found that the mint and rose petals gives it a nice mediterranean touch.

The shallots marinated in olive oil brings a little kick, if shallots aren’t your thing you can remove them altogether and simple dress with some nice olive oil.



Type: Vegan

Approx. Preparation time: 5 mins

Approx. Assembling time: 2 mins

Serves: 3


  • Half a cucumber, unpeeled
  • Half a medium size fennel
  • A small handful of mint leaves, roughly shredded
  • One medium size medallion shallot
  • One pinch of sumac
  • Optional – one pinch of edible rose petals (to decorate)


  1. Cut the shallot in thin half moon slices. Sprinkle them with a generous pinch of salt and drizzle of olive oil. Mix well and leave aside. This will be added to the bowl at the time of serving.
  2. Cut the cucumber in thing circular slices
  3. Cut the fennel in thin long streaks


  1. Add the cucumber and fennel in a large serving bowl
  2. Add the roughly shredded mint to the bowl and mix
  3. At the time of serving, add the marinated shallots and mix well.
  4. Sprinkle with a pinch of sumac and the rose petals

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