Fennel, Courgette and Pickled Red Onion Salad with Feta
The Telegraph publishes a summer salad recipe featuring courgettes, fennel, pickled red onions, and feta cheese with a white balsamic vinaigrette. The recipe, created by award-winning food writer Diana Henry, emphasizes using organic courgettes and allows the dressing to develop flavor over several hours before serving. The dish is designed as a fresh, light option suitable for warm-weather entertaining.
Diana Henry, The Telegraph's award-winning cookery writer, shares a summer salad recipe combining shaved courgettes, fennel, sugar snap peas, pickled red onions, and crumbled feta cheese. The recipe requires approximately 65 minutes total (including 40 minutes of steeping time for the pickled onions) and serves four as part of a spread. The dressing, made with white balsamic vinegar, grain mustard, sumac, garlic, honey, and extra-virgin olive oil, is designed to improve as it sits, allowing for advance preparation. Fresh herbs including mint and dill are torn and added to the salad, which is finished with pomegranate seeds. Henry notes that organic courgettes produce superior flavor and suggests the pickled onions can be omitted for simplification.
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Fennel, courgette and pickled red onion salad with feta
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