Lidia Bastianich's Fennel, Olive and Lemon Salad

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

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.

Yes, Lidia Bastianich's Fennel, Olive and Lemon Salad 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.