Fennel and Grapefruit Salad is a light, crunchy and flavorful salad made with slices of fennel, red onions and black olives, topped with chunks of pink grapefruit. It’s dressed with a lemony vinaigrette to give it a wonderful twist of sweet and tart flavors with every bite.
Crisp, clean tasting and refreshing, this fennel and grapefruit salad is vibrant and colorful and will have everyone asking for seconds. Easy to prepare in minutes, and in most areas fennel and grapefruits are available all year long.
Fennel is a common vegetable in most of Europe and is used in many recipes.
It has a mild anise-like flavor and a sweeter taste to it. Fennel is also known as Anise and very popular in Italy and it is also used and served as a raw appetizer, like celery. Besides, fennel is also considered a great snack after a meal to help with digestion.
Alone, fennel is very refreshing and it is a healthy vegetable. We also enjoy serving sliced fennel with a medley of raw vegetables and dips such as hummus.
Fennel and Grapefruit salad is best served chilled. Best of all, you can make it ahead, plus the longer you allow this delicious salad to marinate and infuse all its flavors together the better it becomes!
HOW TO PREPARE FENNEL and GRAPEFRUIT SALAD:
First, rinse the fennel bulb. Trim and discard ends, reserve some of its grass to garnish.
Cut out the cord on the bottom and discard the cord.
Cut crosswise into 1/4 inch or less. Cut fennel as thinly as possible. Toss into a mixing bowl.
Cut Grapefruit in half.
Using a sharp knife, remove pieces of grapefruit and discard all seeds. Set aside.
Add fennel, red onions and black olives in a deep serving platter or mixing bowl.
Combine olive oil, lemon juice and vinegar in a small bowl. Toss well to combine. Add salt and pepper to taste. Chill and allow fennel salad to marinate, about 1 to 2 hours before serving. Lastly, toss in the grapefruit and serve.
Serves 6 to 8
Prep Time 10 minutes
Total Time 10 minutes
- one fennel bulb - trimmed and thinly sliced
- one small red onion - thinly sliced
- one pink grapefruit
- one lemon juiced
- 2 tsp. apple cider vinegar
- 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 out the cord on the bottom and discard the cord.
- Cut crosswise into 1/4 inch or less. Cut fennel as thinly as possible. Toss into a mixing bowl.
- NEXT, Cut Grapefruit in half. Using a sharp knife, remove pieces of grapefruit and discard all seeds. Set aside.
- Add fennel, red onions and black olives in a deep serving platter or mixing bowl.
- Combine olive oil, lemon juice and vinegar in a small bowl. Pour into fennel salad. Toss well to combined. Season with salt and pepper to taste.
- Chill in the refrigerator for about 1 to 2 hours. Allow fennel salad to marinate before serving.
- Lastly, toss in the pink grapefruit and serve.
- Serves 6 to 8
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Thanks for stopping by! 🙂
Anna and Liz
This recipe was originally posted in 2013, all the contents of this recipe is the same.