Best Fennel Cucumber And Tarragon Salsa Recipes

FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Yield makes 4 servings

Number Of Ingredients 13

Ingredients

About 1/4 pound crusty bread (stale is fine), torn into pieces
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste
2 cucumbers, peeled and sliced
1 fennel bulb, trimmed and sliced
2 tomatoes, preferably plum, cored and sliced
2 celery stalks, sliced
1 red bell pepper, stemmed, seeded, and sliced
6 radishes, trimmed and sliced
1/2 cup pitted small black olives
8 cornichons, chopped
1 cup chopped fresh basil leaves, optional

Steps:

Broil or grill the bread until lightly browned and crunchy, then place in a salad bowl.
Whisk together the vinegar, oil, salt, and pepper. Toss the remaining ingredients with the bread and dressing and serve immediately.

FENNEL SALSA

Fennel Salsa image

Categories Condiment/Spread Olive Tomato Marinate Fennel Summer Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

Steps:

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL, CUCUMBER, AND TARRAGON SALSA

Fennel, Cucumber, and Tarragon Salsa image

Categories Condiment/Spread Quick & Easy Yogurt Fennel Cucumber Fall Chill Tarragon Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 fennel bulb (sometimes called anise), chopped (about 2 cups)
1 unwaxed cucumber, chopped (about 2 cups)
1 tablespoon minced fresh tarragon leaves
1 1/2 teaspoons freshly grated orange zest
1/3 cup plain yogurt
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

In a bowl stir together the fennel, the cucumber, the tarragon, the zest, the yogurt, the orange juice, the sugar, and salt to taste. Chill the salsa, covered, for at least 30 minutes and up to 1 hour. Serve the salsa with grilled seafood.