• 1 cucumber
  • 1 fennel bulb
  • 1 lemon
  • 100g green grapes
  • 250g cocktail tomatoes, yellow and red
  • 3 tbs extra virgin olive oil
  • dill sprigs
Total votes: 62

 Colourful tomatoes!


Slice the cucumber into long ribbons using a grater or fine peeler. Julienne the fennel. Grate 1 tsp of lemon zest and juice the lemon. Marinate the cucumber and fennel in the lemon juice mix for 10 min.

Score the grapes with a knife. Put the grapes and tomatoes into separate dishes and cover with boiling water. Remove the tomatoes after 1 min. and rinse in cold, running water. Peel off the skin and chop them up. Drain the grapes after 2-3 min. Peel off the skin and cut them in half.

Mix the cucumber and fennel with the tomatoes, grapes and oil. Season with salt/freshly ground black pepper. Sprinkle with dill.

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