Shaved Summer Whites Salad
- Total Time: 15 minutes
- Yield: 6 1x
Description
A no-fuss, shaved summer salad, perfect for a backyard barbecue or a rooftop potluck.
Ingredients
- 1 fennel bulb
- 1 cucumber
- 4-6 small radishes
- Half a block of feta
- 1 lemon (juice of)
- 1/4 cup (60 ml) za'atar
- olive oil
Instructions
- Wash all vegetables well. Cut the core out of the bottom of the fennel bulb and the tips off of the radishes.
- Use a mandolin to shave all vegetables into a large mixing bowl. (Save the stems of the fennel, chop finely and add to mixture as well.)
- Add za’atar, crumbled feta, lemon juice and a generous drizzle of olive oil.
- Toss together and serve
Notes
- You can also chop these ingredients finely with a large kitchen knife, but shaving is preferable for texture.
- If you are not planning on serving the salad immediately, hold off on the olive oil and feta until just before serving.
- If you cannot find za’atar at your spice shop, you can find a recipe for this spice blend at the following link: http://mideastfood.about.com/od/middleeasternspicesherbs/r/zaatar.htm
- Prep Time: 15 mins
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
What is za’atar, and where can I find it?
Za’atar is a Middle Eastern herb-and-spice blend typically containing dried thyme, sumac, sesame seeds, and salt. The notes acknowledge it may not be at every spice shop and include a link to a recipe for making it yourself. Look for it at Middle Eastern grocery stores, well-stocked supermarkets, or online.
Do I need a mandoline, and what if I don’t have one?
The notes say a mandoline is preferable for the shaved texture but you can also chop all the vegetables finely with a large kitchen knife. The mandoline gives the fennel, cucumber, and radishes a delicate, paper-thin texture that’s harder to replicate by hand.
Can I make this salad ahead, and if so, what should I hold back?
The notes specifically say to hold off on the olive oil and feta until just before serving if you’re not eating immediately. The za’atar and lemon juice can go in ahead of time, but adding oil and feta too early makes the salad soggy and the cheese loses its crumbly texture. 
