Xoriatiki - Greek Village Salad with Fennel

A variation of the typical greek village salad, with raw fennel, anise, capers and honey. For the licorice lovers out there. Fennel can be pretty firm, an alternative recipe could call for roasting and then add to the salad.

For way more information than you need, see our post on the traditional salad: https://www.lemonpantry.com/post/greek-village-salad

Ingredients (Serves 2)

2 medium sized beefsteak tomatoes - cut into wedges

1/2 an english cucumber peeled- or 2-3 persian cucumbers

1/2 fennel bulb- thin sliced

handful chopped anise - (flowers from the fennel bulb)

1 Tsp of capers

handful of black olives

Drizzle of honey

4 Tbsp of Olive Oil

1 Tsp of Red Wine or Sherry Vinegar

Optional - 1 Tsp of Aged Balsamic

4 oz Fresh Feta - a block or in cubes

2 oz of Ricotta, Goat cheese, Manouri or another soft cheese

1 tsp - Salt

Optional: Chopped fresh parsley

Optional: Bread Rusks

Optional: ouzo soaked onions

Steps

Cut the tomato, add salt generously, cucumber and fennel as prescribed, toss into a bowl, add olive oil and salt, then add capers, olives, anise, and toss again.

Add the cheeses, then top with a drizzle of oil and honey