Begin by preparing your vibrant components for the Cucumber Fennel and Pistachio Salad. Using a mandolin, thinly slice the fennel bulb and Persian or English cucumbers. If adding a green bell pepper, slice it thinly as well.

In a large mixing bowl, combine the thinly sliced fennel, cucumbers, and green bell pepper. Add a generous handful of freshly chopped dill and gently toss the ingredients together.

In a separate small bowl, whisk together high-quality extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper.

Drizzle the dressing over your mixed salad base. Gently toss the salad using tongs or a large spoon to evenly coat all components.

Cover the salad with plastic wrap and refrigerate for about 10 minutes to allow the flavors to meld.

When ready to serve, give the salad a gentle toss, top it with lightly toasted pistachios, and sprinkle sumac generously.