Zucchini, fennel and arugula saladPosted: July 10, 2012
Hello all! I hope you have been enjoying my “Obsession” posts, but I wanted to take a break from it tonight to share with you this amazing salad. It’s so fresh and tangy and peppery all at once. I discovered this recipe on 101cookbooks.com and it’s perfect paired with a homemade pizza, such as this Skillet Pizza. It’s so light and refreshing that it’s perfect for hot, summer days. Plus you should still be able to find some zucchinis (or you could substitute cucumbers) at your local farmers market. This salad was a snap to put together, and is sure to be a crowd-pleaser!
Zucchini, fennel and arugula salad
1 medium-large zucchini or cucumber, sliced into paper-thin coins
2 small fennel bulbs, trimmed and sliced into thin matchsticks
2/3 cup fresh dill, chopped
1/3 cup freshly squeezed lemon juice, plus more if you want it extra tangy
1/3 cup extra virgin olive oil, plus more if needed
1/4 teaspoon fine grain sea salt, plus more to taste
4 or 5 generous handfuls arugula (I found that one large bag of arugula from the store was perfect)
1/3 cup feta cheese, crumbled
toasted pine nuts or almonds, optional
Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Let marinate for 20 minutes to an hour.
When you are ready to serve, put all of the arugula in a bowl. Pour the zucchini mixture on top of the arugula and toss gently to combine. Taste and adjust with more lemon juice, olive oil, or salt. You can also drizzle a small amount of honey over the salad to sweeten it a bit. Add the toasted pine nuts (if you are including them) and the crumbled feta cheese on top. Serve immediately.