This fennel and jicama salad is crazy crunchy, and super light, bright, and refreshing, with a briny punch from feta, black olives, and sun-dried tomatoes. It’s a perfect pick-me-up lunch (add arugula or mixed greens to bulk it up, or even cooked white beans for more protein), or a great dinnertime side to complement healthy grilled or baked fish, or to lighten up meatier meals like Greek Lamb Braised with Tomatoes. You can even use it like a slaw on top of Caramelized Onion and Chickpea Burgers. The pink peppercorns lend a lovely fruity note and extra pop of color to the zippy lemon dressing, but if you can’t find them, feel free to use a bit more cracked black pepper instead.
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 teaspoon flaky sea salt, or to taste
- 1 teaspoon pink peppercorns, lightly crushed with your fingers, plus more for garnish
- 1 large fennel bulb, halved, cored, and thinly sliced, fronds reserved
- 1 small jicama (about 1¼ pounds), peeled, halved, and cut into thin matchsticks
- 1 small cucumber, peeled and chopped
- 1⁄3 cup black olives, pitted and sliced
- 1 ounce feta cheese, crumbled
- coarsely cracked black pepper
- Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them.
- Meanwhile, in a small lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified.
- Finely chop the fennel fronds to make 1/4 cup and set aside.
- In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.