Submitted by Abbie Argersinger

About the cook: I am a recently retired home cook, avid gardener, cake baker and dog lover. I divide my time between the kitchen, the garden and our local animal shelter.

About the dish: Sometimes a dish comes together just exactly as you'd hoped. This is one of those dishes. Crisp and sweet and savory and herbaceous, I served this alongside grilled lamb and it was perfection. You could serve this with some olives and crusty bread for a light lunch.

National Origin: Greek

Serves: 2

Estimated Time: Under 30 Minutes

Ingredients:

1 bulb of fennel plus a few of the fronds
1 small sweet onion
1/4 cup feta crumbles
8 fresh mint leaves
8 fresh basil leaves
4 fresh springs of oregano
2 tbs olive oil
1 lemon
1/2 tsp salt
1/2 tsp pepper

Preparation:

Remove the fronds from the fennel and reserve them. Slice the bulb in half, remove the core and thinly slice. Peel and quarter the onion and slice thinly. Place both in a bowl and toss with the salt, pepper and olive oil. Squeeze the lemon juice in and add the feta, toss everything gently together. Roughly chop the herbs (including the fennel frond) and toss them in too. Refrigerate the salad for 30 minutes before serving.

Favorite