Fennel And Cucumber Relish Recipe

This vibrant Fennel and Cucumber Relish recipe, inspired by Gourmet Magazine's June 2002 issue, is a delightful side dish perfect for grilled salmon, chicken, or any summer meal! The refreshing crunch of cucumber pairs beautifully with the subtle anise notes of fennel, creating a flavor explosion in your mouth. Easy to make ahead (make it a day in advance!), this recipe requires minimal effort for maximum taste. The beautiful color will be slightly brighter if served fresh, but still delicious when chilled.

Prep Time 15 mins
Cook Time 40 mins
Calories 100.8 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Fennel And Cucumber Relish 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fennel And Cucumber Relish

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How to Make Fennel And Cucumber Relish

  1. Finely slice 1 large fennel bulb (about 1 cup), thinly slice 1 large cucumber (about 1 1/2 cups), and finely chop 1/4 cup red onion.
  2. In a medium bowl, combine the sliced fennel, cucumber, and red onion.
  3. Add 1/4 cup chopped fresh dill, 2 tablespoons of white wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  4. Gently toss all ingredients to combine.
  5. Let the relish sit at room temperature for at least 15 minutes to allow the flavors to meld. For best results, marinate for up to 30 minutes or even prepare a day ahead and chill, covered in the refrigerator.
  6. Bring to room temperature before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

20g

Fat

3g

Carbs

4g