Fresh, crunchy, tangy, and citrusy, this Fennel Salad With Orange And Feta is seasoned with an orange-dill vinaigrette and topped with toasted pistachios. Delicious and easy to make, it usually steals the show at the dinner table.
Table of Contents
Why you should try this recipe
- Flavor Explosion: Imagine crispy, shaved fennel, zingy oranges, creamy feta, and crunchy pistachios shining together in a salad. A carousel of flavors and textures that can be served with Halloumi Burgers, Asparagus Gnocchi with Lemon Pesto and Burrata or Cheese Tortellini With Spinach And Creamy Wine Sauce.
- Fresh And Nutritious: Fennel, oranges, feta, and pistachios are full of fiber, vitamins, protein, and healthy fats. A wholesome dish, healthy, and so tasty.
- Perfect for Any Occasion: Whether you’re hosting a fancy dinner party or just craving a light lunch, this salad has got your back. It’s versatile, colorful, and guaranteed to impress anyone lucky enough to try it!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Fennel heads – create a crunchy base for the salad, with a mild anise and licorice flavor.
- Red onion – adds spiciness and character to the salad.
- Oranges – I chose a mix of blood oranges (Tarocco oranges) and regular oranges, but any orange works. Oranges are used both in the vinaigrette and sliced in the salad.
- Feta cheese – salty and tangy, it complements raw fennel and oranges beautifully.
- Extra-virgin olive oil – is the emulsifying agent of the vinaigrette.
- Dill – either fresh or dried, mirrors the anise flavors of the fennel and elevates the vinaigrette with its citrus and grassy notes.
- Salt and pepper – to season the vinaigrette.
- Toasted pistachios – complete the salad with their crunch and nuttiness.
How to make Fennel Salad With Orange, Feta And Pistachios?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Start by making the orange-dill vinaigrette.
- Take one of the oranges, cut it in half, and juice it.
- In a jam jar or a bowl, add extra-virgin olive oil, orange juice, salt, pepper, and chopped dill.
- Put the lid on and shake to emulsify. If using a bowl, stir vigorously with a whisk to emulsify the vinaigrette. Set aside.
Cut the peel off and slice the oranges.
- Cut off the very top and bottom of the remaining oranges (try avoiding taking too much skin off).
- Place the orange upright, then hold it steadily. Position the blade of the knife at the top of the orange, then slice all the way down to the bottom, following the natural curve of the fruit.
- Repeat this process across the entire surface of the orange, rotating it as you go.
- Using your knife, slice away the remaining pith (the white strains still attached to the flesh).
- Set the orange on its side and cut ¼-inch (0.5 cm) thick slices. Set aside.
Note: Try to keep the blade as close to the peel as possible, or you’ll cut some edible part of the orange away.
Shave the fennel.
- Thoroughly rinse the fennel heads under cold water and pat them dry.
- Trim the tips of the fennel stalks, just to remove any damaged parts.
- Using a mandolin (recommended) or a sharp chef’s knife, thinly slice the fennel heads into ⅛-inch (3mm) pieces. Using the same mandolin settings, slice the red onion.
Note: You can discard the bottom part of the fennel heads (roughly the last inch (2.5 cm)), which is often too hard and rubbery. Store it in a zip-lock bag in the freezer to make delicious vegetable broth.
Dress the salad.
- Transfer the shaved fennel to a large mixing bowl, and add the sliced red onion.
- Pour the orange-dill vinaigrette and toss until well coated (using your hands to lightly massage the fennels is a great option, otherwise, you can use salad tools).
Finish the salad.
- You can either plate the salad in the same mixing bowl you used to toss the fennel, or you can use a shallow serving dish. In this case, transfer the dressed fennel and add the orange slices on top.
- Crumble feta cheese on top and sprinkle with chopped toasted pistachios.
- Garnish with optional extra fresh dill and enjoy with a glass of Sauvignon Blanc!
Nim Keys – Useful Tips
- When cutting off the peel of the orange, try to keep the blade as close to the peel as possible, or you’ll cut some edible part of the orange away.
- A mandolin is a handy tool to ensure that the fennel is evenly shaved. I recommend using it if you have one, both for the fennel and the red onion.
- Shave the fennel thinly. Thick pieces of fennel will make the salad less refined, with an unpleasant mouthfeel. Adjust your mandolin’s opening to ⅛ inch (3mm) for the best results.
- Discard the tough bottom part of the fennel. When shaving the fennel head, I recommend discarding the last inch (2.5 cm)), which is often too hard and rubbery. Store it in a zip-lock bag in the freezer to make delicious vegetable broth.
- Lightly massaging the fennel and vinaigrette with your hands will help infuse the vinaigrette flavor into the salad.
- Keeping the slices of oranges whole in the salad (vs. orange supremes or orange pieces) adds a variety of textures that contrast with the wafer-thin fennel and onion. Go for entire slices!
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
Sauvignon Blanc’s brightness will match the acidity of oranges and feta cheese while complementing the herbaceousness and anis flavor of fennel, dill, and pistachios.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
Can I make this recipe ahead of time?
While this salad is best and crunchier when just made, you can prepare it a couple of hours before serving. In this case, I recommend adding the vinaigrette at the last minute, to help keep the shaved fennel crunchy.
How long does this salad keep?
You can keep it, stored in the fridge in an airtight container for up to 2 days.
I don’t like feta cheese, what can I substitute it with?
Creamy burrata would work great here.
Other Vegetarian Side-Dish Recipes
Fennel Salad With Orange, Feta, And Pistachios
PRINT SAVEFresh, crunchy, tangy, and citrusy, this Fennel Salad With Orange And Feta is seasoned with an orange-dill vinaigrette and topped with toasted pistachios. Delicious and easy to make, it usually steals the show at the dinner table.
INGREDIENTS
- 4 medium oranges (I used a mix of Navel oranges and Tarocco blood oranges)
- ⅓ cup (80 ml) extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup (10 g) chopped fresh dill plus more to serve
- 2 fennel heads or about 25 ounces (700g)
- ½ medium red onion or about ½ cup (40 g)
- 7 ounces (200 g) feta cheese crumbled
- ⅓ cup (40 g) toasted, salted pistachios roughly chopped
INSTRUCTIONS
Start by making the orange-dill vinaigrette.
- Take one of the oranges, cut it in half, and juice it.
- In a jam jar or a bowl, add extra-virgin olive oil, orange juice, salt, pepper, and chopped dill.
- Put the lid on and shake to emulsify. If using a bowl, stir vigorously with a whisk to emulsify the vinaigrette. Set aside.
Cut the peel off and slice the remaining oranges.
- Cut off the very top and bottom of the orange.
- Place the orange upright, then hold it steadily. Position the blade of the knife at the top of the orange, then slice all the way down to the bottom, following the natural curve of the fruit. Repeat this process across the entire surface of the orange, rotating it as you go.
- Using your knife, slice away the remaining pith (the white strains still attached to the flesh).
- Set the orange on its side and cut ¼-inch (0.5 cm) thick slices. Repeat the process with the other oranges and set aside.
Shave the fennel.
- Thoroughly rinse the fennel heads under cold water and pat them dry.
- Trim the tips of the fennel stalks, just to remove any damaged parts.
- Using a mandolin (recommended) or a sharp chef's knife, thinly slice the fennel heads into ⅛-inch (3mm) pieces. Using the same mandolin settings, slice the red onion.
Assemble the salad.
- Transfer the shaved fennel to a large serving bowl, and add the sliced red onion.
- Pour the orange-dill vinaigrette on top and toss until well coated.
- To serve, either use the same mixing bowl or transfer into a shallow serving dish. Top with orange slices, crumbled feta cheese, and chopped pistachios.
- Garnish with optional extra fresh dill sprigs and enjoy with a glass of Sauvignon Blanc!
NOTES
- When cutting off the peel of the orange, try to keep the blade as close to the peel as possible, or you’ll cut some edible part of the orange away.
- A mandolin is a handy tool to ensure that the fennel is evenly shaved. I recommend using it if you have one, both for the fennel and the red onion.
- Shave the fennel thinly. Thick pieces of fennel will make the salad less refined, with an unpleasant mouthfeel. Adjust your mandolin’s opening to ⅛ inch (3mm) for the best results.
- Discard the tough bottom part of the fennel. When shaving the fennel head, I recommend discarding the last inch (2.5 cm)), which is often too hard and rubbery. Store it in a zip-lock bag in the freezer to make delicious vegetable broth.
- Lightly massaging the fennel and vinaigrette with your hands will help infuse the vinaigrette flavor into the salad.
- Keeping the slices of oranges whole in the salad (vs. orange supremes or orange pieces) adds a variety of textures that contrast with the wafer-thin fennel and onion. Go for entire slices!
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
Une délicieuse et belle façon d’accommoder le fenouil !