Picnic salad with cucumbers & fennel from Something from Nothing (page 132) by Alison Roman

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Accompaniments: Crispy fish with dill & fried capers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nemmie_4qfdh9 on May 28, 2026

    Amazing. Ended up adding some canned tuna to the leftovers and mixing it up for lunch! Don’t be afraid to lean a bit into the spicy, the cucumber and fennel really mellow it out.

  • lindsey_5xsrit on April 26, 2026

    Made as a side for ribs and it was the perfect salad to balance the meal. Used white wine vinegar + omitted dill.

  • Apollonia on April 08, 2026

    Like MorseRothHouse, I thought this could have used a little more kick. It was good and probably would have been better served along side something fattier (would be great alongside some tofu schnitzel), but It didn't really sing for me.

  • bernalgirl on April 08, 2026

    This was a beautifully acidic counterpart to the scampi, and full of fresh flavors. My only changes here were to use my usual mallet-and-whole cucumber method of smashing the cucumbers, adding 1/2 cup total of chopped dill and cilantro (instead of 1/2 cups each) and to drizzle the salad with good olive oil before serving.

  • MorseRothHouse on April 04, 2026

    Needed more kick. Would use more salt and vinegar next time. And add some of the pepperoncini juice.

  • PacoHayd on March 05, 2026

    Bright and fresh. Used relish since I didn’t have pepperoncini on hand. Perfect side dish.

  • Eater1547 on December 30, 2025

    I made this for Thanksgiving. It’s a very fresh delightful salad. The huge toss of herbs at the end were supreme!!

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