Wednesday, July 24, 2013

Cucumber-Fennel Salad with Herbed Yogurt

We all fell into bed Sunday night and slept for 12 hours. My sister was a beautiful and happy bride and the threat of rain proved to be just a threat. All in all, a grand old time! Here are a few shots from my instagram from the four days of fun leading up to and closing the wedding festivities. We ate a lot of amazing food over the past week. This easy and refreshing salad was part of a simple dinner eaten few nights before the big day.

Cucumber-Fennel Salad with Herbed Yogurt
serves 8 to 10
from Food & Wine August 2013

1 cup plain whole-milk yogurt
3 tablespoons white wine vinegar
1/2 cup chopped flat-leaf parsley
1/4 cup snipped chives
salt and pepper
4 English cucumbers - halved lengthwise, seeded and thinly sliced on a diagonal
2 fennel bulbs-halved lengthwise, cored and very thinly sliced
7 small celery ribs, thinly sliced crosswise
1 cup thinly sliced scallions

In a large bowl, whisk the yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve.


  1. Beautiful photos! I just love popping onto your blog and getting some inspiration. Thank you!

  2. Great Read! What I really like about this website is that you give an alternate to the junk food and we should definitely incorporate more of the stuff such as lemon and cucumber water in our daily life. It can surely do wonders to our health.


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