Fennel Greek Salad
Ingredients
Units
Scale
- 1/2 cup of shaved fennel
- 1/2 cup fresh chopped tomatoes
- 1/2 cup chopped Persian Cucumbers
- 1/2 cup chopped green, red, or orange bell pepper
- 1/2 cup cubed feta (I use sheep’s milk feta, which is creamier and milder than cow’s milk)
- 2 heaping tablespoons of pitted kalamata olives in brine
- 1 heaping tablespoon capers in brine
- 1 tbsp fresh chopped dill
- juice from a lemon
- a generous splash of extra virgin olive oil
- pinch of salt
Instructions
- Combine all the ingredients and toss gently to mix.
- Serve with a fresh fish like seabass.