Fennel is an aromatic vegetable with a distinct anise, or licorice, flavor. It’s often used in Italian cooking (that’s how I discovered it – through my Italian family in New York). It’s also the ingredient that makes this color vegetable salad taste so wonderfully delicious.
Tomato, Fennel, and Cucumber Salad
1 pint cherry or grape tomatoes, halved (about 3 cups)
1 cup diced cucumbers, peeled
1 cup chopped fennel bulb
¼ cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
¼ teaspoon toasted fennel seeds
Combine all ingredients in a large bowl. Refrigerate 2-4 hours. Serve chilled.
Yield: 8 servings (serving size: about 1/2 cup)