Description
This vibrant Grapefruit & Goat Cheese Fennel Salad combines crisp, aromatic fennel with juicy grapefruit segments, tangy goat cheese, and salty Kalamata olives, all dressed in a zesty lemon and za’atar vinaigrette. Toasted pine nuts add a delightful crunch, making this salad a refreshing, flavorful appetizer or side dish perfect for warm weather or light meals.
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 for garnish
- 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
- Make 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 with kosher salt and freshly ground black pepper to taste, creating a bright and flavorful vinaigrette.
- Add Fennel: Add the thinly sliced fennel bulbs to the bowl with the dressing. Toss thoroughly to coat the fennel evenly with the vinaigrette. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the Salad: Top the dressed fennel with the grapefruit segments, Kalamata olives, crumbled goat cheese, and toasted pine nuts, distributing evenly to ensure every bite includes a variety of flavors and textures.
- Garnish and Serve: Finish the salad by garnishing with reserved fennel fronds for an attractive presentation and a hint of extra fennel aroma. Serve immediately to enjoy the fresh, crisp textures.
Notes
- Za’atar can be substituted with dried oregano if unavailable.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.
- For easier peeling of grapefruit, slice off the top and bottom, then carefully cut away the peel and pith before segmenting.
- This salad is best enjoyed fresh as the fennel may become soggy if left to sit for too long.
- To make it vegan, substitute goat cheese with a plant-based cheese alternative or omit completely.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Grapefruit salad, fennel salad, goat cheese salad, Mediterranean salad, healthy salad, citrus salad, vegetarian salad
