Grapefruit & Goat Cheese Fennel Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
