Fennel salad Za'tar Zatar
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Fennel salad with za'atar

Fennel salad is one of those recipes that is super quick to make and uses very few ingredients. Nevertheless, the salad gets a "MEGA!" every time. But what about people who don't like fennel? Do they even exist?

Okay, fennel is not everyone's cup of tea. I have learned that by now. I have come to terms with it and I accept it. Hmmm... Nevertheless, I made the fennel salad for my birthday. Not everyone has to eat it. But then I observed the following:

Person O. H. (Yes, I'm not naming names here, am I Oliver?!) said beforehand "Oh no, no fennel". And now guess who ate the salad in the end and thought it was "cool"?
"Yes, somehow it doesn't taste so pungent here. And the lemon and za'atar is really delicious. But otherwise I hate fennel! So don't get the idea of doing anything else with fennel! Never! And - don't look like that, I'm eating!"

Aha! I personally love the smell of fennel - it reminds me of liquorice or arak (something like raki or ouzo). And I love that this salad practically makes itself - even the dressing.

The lemons are added directly as whole, but wafer-thin slices. The salt causes the lemon juice to seep out on its own and mix with the olive oil, cumin and, of course, the za'atar. Mix once, let it stand for a short while and the "quite tasty salad for fennel" is ready.

I see: What is Za'atar, you want to know? Have a look here: What is Za'atar?


Recipe for fennel salad with za'tar

Fennel salad Za'tar Zatar
Print recipe
Preparation time 10 Min.
Preparation time 5 Min.
Working time 15 Min.
Servings 4 Servings

Ingredients

  • 250 g Fennel
  • 1 Organic lemon
  • 1 handful flat leaf parsley
  • 1/2 TSP Cumin
  • 5 TBSP Olive oil
  • 1 TL Za'atar or more
  • Salt, pepper

Preparation

  • Halve the fennel and then cut into very fine half rings.
  • Wash the fennel and drain.
  • Wash the lemon well.
  • Cut the lemon in half lengthwise, including the peel, into very thin slices.
  • Coarsely chop the parsley.
  • Put all the ingredients in a bowl and mix well.
  • Leave to infuse for 10 minutes.

Notes

Fennel salad with za'atar goes perfectly with grilled meat or poultry. For example, kafta or chicken skewers.
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2 comments

  1. And this was my third dish that I made at the weekend. All the ingredients fit together wonderfully. But here, too, I used a little too much lemon. But I'll remember that next time. You really should slice the fennel very thinly. And finally a dish where I can use the za'atar again. I really like it a lot.

    Many greetings Jeanette

    1. Hey Jeanette,

      Thank you so much for your great feedback 🙂 .
      And with the lemon you sometimes have to feel your way around, that's true 🙂

      Kind regards
      Rafik

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