3 large cucumbers, sliced
1 medium Sweet Onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed, dried
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon peel
2 Tbsp fennel tops, finely chopped
In a large bowl, combine the cucumber, onion and fennel bulb.
In a jar with a tight-fitting lid, combine the remaining ingredients except fennel tops; shake well.
Pour over cucumber mixture and toss to coat.
Refrigerate until chilled.