Fennel Salad

I love fennel with its mild taste, soft and crunchy texture and pale color that can be mixed with other more colorful vegetables like red bell pepper, carrots or something else.


  • 3 medium fennel bulbs, cored and thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ lemon juice
  • ½ tsp. lemon zest
  • 1 small garlic clove, grated
  • 1 tbsp. white balsamic vinegar
  • 3 tbsp. high quality extra-virgin olive oil
  • Salt, pepper


  • Cut the fennel bulb in quarters, remove the thick core from the middle and slice them very thinly using knife or mandolin, which always scares me, so I prefer to use knife. Place in the bowl.
  • Thinly slice red bell pepper and place in the same bowl with fennel.
  • In a small bowl make the marinade with lemon zest, juice, balsamic vinegar, olive oil and garlic, season with salt and pepper, whisk and pour over the fennel and bell pepper.
  • Stir and garnish with green parts of fennel.


recipe image
Recipe Name
Fennel Salad
Author Name
Published On
Preparation Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Comments are closed.