Fennel and Grapefruit Salad is made with fennel, red onions, and black olives tossed in a lemon vinaigrette then topped with pink grapefruit to add a bit of tart and acidity that balances the flavors.
It’s so delicious, your senses will come alive! A wonderful and timeless salad that can be prepared all year round!
Fennel, was previously found and used as a winter vegetable, but can now be found in all seasons.
It has a mild anise-like flavor, but with a sweeter taste to it. Fennel also known as “Anise” is very popular in Italy and it is sometimes served after a meal to help with digestion. We Italians call it “finocchio.”
Fennel, raw is very refreshing to eat alone. It can be served as a snack, or mixed with a medley of raw vegetables. You can cook, saute and even bake it. We enjoy eating it raw chopped in a our green salads.
A refreshing fennel salad recipe, we think you’ll enjoy!
Here’s a Tip: Make this one day in advance, allowing it to marinate overnight, and you’ll find it tastes even better the next day!
Fennel and Grapefruit Salad
one fennel bulb – trimmed and thinly sliced
one small red onion – thinly sliced
one pink grapefruit
one lemon juiced
3 Tbsp. extra-virgin olive oil
handful pitted black olives- sliced
sea salt and fresh cracked pepper to taste
Rinse fennel bulb. Trim and discard ends, reserve some of its grass to garnish.
Cut and discard the cord.
Cut crosswise into 1/4 inch or less. Cut fennel as thinly as possible.
Cut Grapefruit in half.
Using a sharp knife, remove pieces of grapefruit and discard all seeds. Set aside.
Scatter fennel, red onions and black olives in a deep serving platter.
Drizzle olive oil and lemon juice. Toss until well combined. Add salt and pepper to taste.
Mix again. Allow fennel salad to marinate, chill for about 1 to 2 hours before serving. Lastly, toss in the grapefruit and serve.
Serves 6 to 8
We hope you all had a wonderful Mother’s Day this past weekend! My sister Liz flew in for my daughter’s college graduation and the weather was perfect, making the entire weekend memorable.
It’s been a busy month for us with so many festivities and family events to come.
We plan to post new recipes in the coming weeks. In the meantime, have a great weekend!
Thanks for stopping by!