When we have hot weather, you can be pretty sure we'll be eating cool food. Something like this fennel and pickled onion salad is perfect. It's easy to make, refreshing, and healthy.
On the last day of a recent heatwave, Penny found a bulb of fennel in our crisper drawer. She had a jar of red onion pickled in apple cider vinegar, salt, and sugar. (This was the remainder of a red onion she used to make our favorite version of gazpacho on the first hot day.)
She cut the fennel into thin slices, added a bit of scallion for color, and drizzled the pickled onion and some of the pickling liquid onto the fennel. Then it just took a few dollops of olive oil and a few grinds of black pepper to have this salad on our table.
This batch of pickled onion developed a pretty pink hue that really looked great on the plate. We've had batches that have had a much deeper tone like the one above.
We're already thinking up items to add to this dish for some variety. Penny wished she had a tart apple like a Granny Smith today, so the next time we have it, thin slices of apple may make an appearance.
Here are a couple more of our pickled onion posts:
It's Great to Have Pickled Red Onion on Hand. My Two-Ingredient Method and Tips for Enjoying Your Treasure
A Follow-Up on Our Pickled Red Onion Post
What's on your Food Lover's Shopping List?
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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
