This feta cucumber salad with coriander and fennel seeds is the simplest, the crunchiest, and the tastiest for springtime. It’s also a reminder that you do not have to make these laborious recipes for something to be super delicious. I initially had a salad very similar to this at Lilia Restaurant from Missy Robbins and it has forever been imprinted on my mind and tastebuds. Just the other day I visited a friend and made a heavier bolognese which I wanted to pair with something that was simple and refreshing on the palette to complement it. Today’s recipe is a little bit different from my usual flavor profiles because I always use herbs in my food and I always use citrus for my acid but for this feta cucumber salad, I use some really fun vinegar that I recently found, pickled shallots, creamy sheep milk feta, with coriander and fennel seeds that I toast, crush, and then toss over the top for that aromatic, sensorial impact. It’s just the best combination of flavors that is so simple but really explosive on the palette. This is one of my favorite new dishes that I plan to be making all spring long. I hope that it inspires your palette to try something new too.
Read on for the feta cucumber salad and to shop my outfit on Mytheresa.com.