Simple Fennel and Olive Salad Recipe

Sliced Fennel Salad Is So Good & Good For You

Fennel and Kalamata olives come together in this refreshing and vibrant salad, offering a perfect balance of flavors and textures. Fennel, with its crisp texture and subtle anise-like flavor, provides a light and refreshing base, while the briny Kalamata olives add a bold, salty contrast that complements the sweetness of the fennel. This combination creates a unique Mediterranean-inspired dish that is simple yet packed with flavor.

The salad is enhanced with a light vinaigrette that ties the ingredients together, allowing the natural flavors to shine without overpowering them. It’s an ideal side dish for grilled meats, seafood, or a casual lunch on its own. The bright, crunchy fennel paired with the deep, savory taste of the olives makes this salad satisfying and invigorating.

Whether you’re looking for something light and healthy or want a new twist on your salad repertoire, this fennel and Kalamata olive salad is a delightful option. It’s a fresh, elegant dish that showcases the best Mediterranean ingredients with minimal effort, perfect for those who appreciate simple yet flavorful meals.

Fennel is one of my favorite ingredients to cook with and one of the most under-utilized vegetables around. See my post, Fennel & How to Use It to read more about fennel.

Cutting the Fennel Thin

My biggest mistake when preparing this dish was not slicing the fennel thin enough. I used a chef's knife and got it pretty thin, but next time, I'll use my inexpensive mandolin or our food processor with a slicing blade. The thinner you can get it, the more delicate the texture will be more flavorful.

Cutting fennel thinly can make a big difference in the texture and flavor of your salad. Here are some practical ways to slice fennel thin:

1. Mandoline Slicer: A mandoline is one of the best tools for cutting fennel into thin, even slices. Adjust the blade to your desired thickness and carefully run the fennel bulb across the blade. This method produces uniformly thin slices quickly.
2. Sharp Chef’s Knife: If you don’t have a mandoline, a sharp chef’s knife can also do the job. First, trim the stalks and fronds off the fennel bulb, then cut it in half vertically. Lay the flat side down and slice it thinly crosswise, aiming for as thin as possible.
3. Food Processor: Some food processors come with a slicing attachment, which can make quick work of cutting fennel thin. Use the correct slicing blade and place the fennel bulb halves in the feed chute for even slices.
4. Peeler: For paper-thin slices, use a vegetable peeler, especially for the outer layers. While it’s a slower process, this method results in delicate, translucent slices that work beautifully in salads.

Fennel

Fennel, scientifically known as Foeniculum vulgare, is a flowering plant native to the Mediterranean region but is now cultivated and used in culinary traditions worldwide. It is prized for its aromatic seeds, feathery foliage, and crisp, bulbous stalks, all used in cooking and herbal medicine.

Fennel's flavor is reminiscent of licorice or anise, with a sweet and slightly spicy undertone. The seeds and the bulbous stalks are used in cooking, each offering a unique taste and texture. Fennel seeds are commonly used as a spice, adding depth of flavor to dishes such as soups, stews, and curries. They are also used to flavor breads, sausages, and pickles.

Kalamata Olives

Kalamata olives are a type of black olive native to Greece, specifically the region of Kalamata in the Peloponnese. Known for their rich, fruity flavor and meaty texture, Kalamata olives are prized for their versatility and distinctive taste.

These olives are harvested when fully ripened, typically in late autumn, and undergo a curing process to develop their unique flavor profile. They are brine-cured or dry-cured, which enhances their natural flavor and texture while reducing bitterness. The result is a firm, meaty olive with a rich, complex flavor that combines sweetness, saltiness, and a hint of bitterness.

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5 from 1 vote

Simple Fennel and Olive Salad Recipe

How to make a simple fennel and olive salad.

Prep Time10 minutes mins

Cook Time1 minute min

Total Time11 minutes mins

Course: Salad

Cuisine: American

Keyword: salad

Ingredients

• 2 small fennel bulbs with fronds the leafy part, sliced as thin as you can
• ½ cup black Kalamata olives pitted and chopped
• 1 lemon slice in half
• 2 tablespoons fresh parsley leaves chopped
• 2 tablespoons olive oil
• salt & pepper to taste

Instructions

Prep the Ingredients

• If the Kalamata olives are not pitted, get to it and wish you purchased the pitted ones. Roughly chop the olives and reserve.
• Thinly slice the fennel bulbs.

  I think I explained the desired thinness adequately above in the introduction.

Put the Salad Together

• In a medium sized bowl ( I like to use my stainless steel mixing bowl but any old bowl will work) add the “thinly” sliced fennel, chopped olive and most of the chopped parsley. Reserve a little for garnishing.
• Add the feathery fennel fonds but reserve a few also for garnishing the plate.
• Squeeze the juice from both lemon halves over the salad and then drizzle the olive oil on top. Toss with a pair of kitchen tongs so all the ingredients are coated with the lemon and oil.
• Taste and season with salt and pepper and serve as a starter, with your main course or after your main course.

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