Grapefruit & Goat Cheese Fennel Salad Recipe

Introduction

This Grapefruit & Goat Cheese Fennel Salad is a refreshing and vibrant dish that balances crisp fennel with the bright citrus flavor of grapefruit. Enhanced by tangy goat cheese, briny olives, and crunchy pine nuts, it makes a perfect light lunch or an elegant side.

Ingredients

• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 1/2 medium shallot, minced
• 1 tsp. za’atar or dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 medium bulbs fennel, halved and thinly sliced, reserving some fronds
• 1 medium grapefruit, cut into segments or peeled and cut into rounds
• 1/3 cup (about 15) Kalamata olives, pitted and roughly chopped or torn
• 2 oz. goat cheese, crumbled
• 2 tbsp. toasted pine nuts

Instructions

1. Step 1: In a large bowl, whisk together the olive oil, lemon juice, minced shallot, and za’atar or oregano. Season the dressing with kosher salt and freshly ground black pepper to taste.
2. Step 2: Add the thinly sliced fennel to the bowl and toss gently to coat it evenly with the dressing. Adjust seasoning with salt and pepper if needed.
3. Step 3: Arrange the grapefruit segments or rounds on top of the dressed fennel, then scatter the chopped Kalamata olives over the salad.
4. Step 4: Sprinkle the crumbled goat cheese and toasted pine nuts on top. Garnish with reserved fennel fronds for a fresh, herbal touch.
5. Step 5: Serve immediately to enjoy the crisp textures and bright flavors at their best.

Tips & Variations

• For a sweeter balance, try substituting the lemon juice with blood orange juice or adding a teaspoon of honey to the dressing.
• If za’atar isn’t available, dried oregano works well as a fragrant substitute.
• To add some protein, toss in grilled chicken or toasted chickpeas for a heartier salad.
• Use toasted almonds or walnuts instead of pine nuts if preferred or for a different crunch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The fennel may soften over time, and the grapefruit can release juice that makes the salad wetter. For best texture, keep the goat cheese and pine nuts separate and add them fresh when serving. Reheat is not recommended, as this salad is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare the dressing and slice the fennel up to a few hours in advance, but it’s best to assemble the full salad right before serving to keep it fresh and crisp.

What can I substitute for Kalamata olives?

If Kalamata olives are not available, you can use green olives or Castelvetrano olives for a milder flavor. Just be sure to pit and chop them before adding to the salad.

Grapefruit & Goat Cheese Fennel Salad Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

This Grapefruit & Goat Cheese Fennel Salad is a refreshing and vibrant dish that combines the crunchy sweetness of fennel with the bright citrus flavor of grapefruit. Enhanced with tangy goat cheese, briny Kalamata olives, and toasted pine nuts, this salad offers a perfect balance of textures and flavors. The simple za’atar or oregano dressing ties all the ingredients together, making it an ideal light lunch or a sophisticated side salad.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Dressing

• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 1/2 medium shallot, minced
• 1 tsp. za’atar or dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad

• 2 medium bulbs fennel, halved and thinly sliced, reserving some fronds
• 1 medium grapefruit, cut into segments or peeled and cut into rounds
• 1/3 cup (about 15) Kalamata olives, pitted and roughly chopped or torn
• 2 oz. goat cheese, crumbled
• 2 tbsp. toasted pine nuts
• Fennel fronds, for garnish

Instructions

1. Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced shallot, and za’atar or dried oregano until well combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
2. Toss fennel with dressing: Add the thinly sliced fennel bulbs to the bowl with the dressing. Toss thoroughly to ensure each slice is coated with the dressing. Adjust seasoning with additional salt and pepper if desired.
3. Assemble the salad: Arrange the dressed fennel on a serving platter or leave in the bowl. Top with the grapefruit segments or rounds, Kalamata olives, crumbled goat cheese, and toasted pine nuts evenly over the salad.
4. Garnish and serve: Finish by sprinkling reserved fennel fronds over the salad for a fresh, herbal note. Serve immediately to enjoy the crisp, bright flavors and varied textures.

Notes

• For best flavor, use fresh, firm fennel bulbs and ripe, juicy grapefruit.
• Za’atar can be substituted with dried oregano for a different but complementary taste.
• To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
• This salad is best served fresh but can be prepared an hour ahead and kept refrigerated, though fennel may soften slightly over time.
• For a vegan version, omit goat cheese or substitute with a vegan cheese alternative.

Keywords: Grapefruit salad, fennel salad, goat cheese salad, Mediterranean salad, healthy salad, light lunch, vegetarian salad