📝 About This Recipe
Harvested from the salt-sprayed rocks of the Greek islands, Kritamos (Sea Fennel) is a prehistoric succulent that tastes of the Mediterranean itself—briny, herbal, and citrusy. This salad transforms these wild greens into a vibrant 'meze' that bridges the gap between land and sea, balanced by creamy feta and sweet cherry tomatoes. It is an authentic taste of summer in the Cyclades, offering a unique nutritional profile rich in iodine and antioxidants.
🥗 Ingredients
The Greens
- 250 grams Fresh Sea Fennel (Kritamos) (rinsed thoroughly; if using jarred/pickled, drain and omit the boiling step)
- 2 cups Wild Arugula (washed and dried)
Vegetables and Texture
- 1 cup Cherry Tomatoes (halved)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 10-12 pieces Greek Kalamata Olives (pitted)
- 1 tablespoon Capers (rinsed)
- 1/2 English Cucumber (sliced into quarters)
The Dressing (Ladolemono)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Koroneiki variety if possible)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Red Wine Vinegar (for a sharp back-note)
- 1/2 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1 pinch Sea Salt (be careful as sea fennel is naturally salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 100 grams Feta Cheese (crumbled or sliced into a block)
- 1 teaspoon Lemon Zest (for aromatic finish)
👨🍳 Instructions
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1
If using fresh sea fennel, start by trimming any woody or tough stems, keeping the tender succulent leaves and tips.
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2
Bring a medium pot of lightly salted water to a rolling boil.
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3
Prepare an 'ice bath' by filling a bowl with cold water and ice cubes; set this aside near the stove.
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4
Blanch the fresh sea fennel in the boiling water for exactly 2-3 minutes. You want them to turn bright green but retain a crisp 'snap'.
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5
Immediately transfer the sea fennel to the ice bath using a slotted spoon. This stops the cooking and locks in the vibrant color.
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6
Once cooled, drain the sea fennel thoroughly and pat dry with a clean kitchen towel.
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7
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until emulsified.
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8
In a large mixing bowl, combine the blanched sea fennel, arugula, cherry tomatoes, sliced red onion, and cucumber.
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9
Drizzle half of the dressing over the vegetables and toss gently with your hands or tongs to coat every leaf.
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10
Transfer the salad to a shallow serving platter, building height in the center.
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11
Scatter the Kalamata olives and capers over the top.
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12
Place the crumbled feta cheese over the salad and drizzle with the remaining dressing.
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13
Finish with a final sprinkle of lemon zest and a pinch of oregano for a beautiful aromatic presentation.
💡 Chef's Tips
Always taste a piece of sea fennel before salting your dressing; it naturally holds sea salt and can be quite savory on its own. If you cannot find fresh sea fennel, many Greek delis sell it jarred in brine—just be sure to rinse it well to remove excess vinegar. To mellow the bite of the red onion, soak the slices in cold water for 10 minutes before adding to the salad. Ensure your greens are completely dry before dressing; excess water will prevent the oil from clinging to the leaves. Use the best olive oil you can find; since this is a raw salad, the flavor of the oil is a primary ingredient.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko wine from Santorini for the ultimate island experience. Serve alongside grilled octopus or sea bass to complement the briny notes of the fennel. Offer with crusty sourdough bread or barley rusks (paximadia) to soak up the leftover dressing. Works beautifully as part of a larger Meze spread with hummus, tzatziki, and grilled halloumi.