Greek Salad With Fennel Recipe

Name: Greek Salad With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion; 1 tablespoon red wine vinegar; Juice of 1 small lemon; 1 teaspoon salt, plus more to taste; 1/4 cup olive oil; Freshly ground black pepper; 1/4 pound Greek feta; 1/2 large fennel bulb, with fronds; 6 cups roughly chopped Romaine (2/3 small head); 1/4 cup roughly chopped roasted red pepper; 1/4 cup green olives, sliced; 1/4 cup Kalamata olives, whole

Servings: persons

1/2 small red onion
1 tablespoon red wine vinegar
Juice of 1 small lemon
1 teaspoon salt, plus more to taste
1/4 cup olive oil
Freshly ground black pepper
1/4 pound Greek feta
1/2 large fennel bulb, with fronds
6 cups roughly chopped Romaine (2/3 small head)
1/4 cup roughly chopped roasted red pepper
1/4 cup green olives, sliced
1/4 cup Kalamata olives, whole

1
Thinly slice the onion and put the slices in a small bowl of cold water. Set aside while you prepare the rest of the salad.
2
In a small bowl, whisk together the vinegar, lemon juice and salt. Slowly drizzle in the olive oil, whisking constantly. Taste and add more salt if you like, as well as a few grinds of pepper. Chop up about 1/4 of the feta and whisk into the dressing. Set aside.
3
Use a mandoline or a sharp knife to slice the fennel as thinly as possible, setting aside any nice fronds first. You should have about 1 1/2 cups of fennel when you're through.
4
Add the lettuce, fennel, red pepper, olives and red onion (squeezed dry) to a large bowl. Drizzle about half the dressing over the salad and toss gently to combine. Taste and add more dressing if needed. Crumble the rest of the feta over the top of the salad and toss just a couple of times to combine. Garnish the salad with the fennel fronds and serve immediately.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small red onion, 1 tablespoon red wine vinegar, Juice of 1 small lemon, 1 teaspoon salt, plus more to taste, and more.

Yes, Greek Salad With Fennel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions