How many servings does this recipe make?

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

What ingredients do I need for Lidia Bastianich's Fennel, Olive and Lemon Salad?

You need 4 ingredients. The key ingredients include: 2 cups Gaeta or other good oil-cured black olives, pitted, 1 lemon, washed, dried and cut in 1/8-inch cubes, including rind, 2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds, 2 tablespoons extra-virgin olive oil.

Is Lidia Bastianich's Fennel, Olive and Lemon Salad suitable as salads?

Yes, Lidia Bastianich's Fennel, Olive and Lemon Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Lidia Bastianich's Fennel, Olive and Lemon Salad?

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

Lidia Bastianich's Fennel, Olive and Lemon Salad

Name: Lidia Bastianich's Fennel, Olive and Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Gaeta or other good oil-cured black olives, pitted; 1 lemon, washed, dried and cut in 1/8-inch cubes, including rind; 2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds; 2 tablespoons extra-virgin olive oil

Fresh, crisp and full of flavor — this Lidia Bastianich's Fennel, Olive and Lemon Salad is a must-try. Made with black olives, lemon, fennel and extra-v…

This Lidia Bastianich's Fennel, Olive and Lemon Salad relies on simple, everyday ingredients such as extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 1134 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 cups Gaeta or other good oil-cured black olives, pitted
1 lemon, washed, dried and cut in 1/8-inch cubes, including rind
2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds
2 tablespoons extra-virgin olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1134 kcal
Category
Salads

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