Grapefruit & Goat Cheese Fennel Salad Recipe
A refreshing and vibrant Grapefruit & Goat Cheese Fennel Salad featuring crisp fennel, juicy grapefruit segments, tangy goat cheese, and toasted pine nuts, all dressed in a zesty lemon and herb vinaigrette. This salad combines fresh Mediterranean flavors with a delightful balance of textures and tastes, perfect as a light lunch or an elegant starter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
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, fronds reserved 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
- Prepare the Dressing: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced shallot, and za’atar or dried oregano. Season the dressing with kosher salt and freshly ground black pepper to taste, ensuring a balanced, flavorful base for the salad.
- Toss the Fennel: Add the thinly sliced fennel bulbs to the bowl with the dressing. Toss thoroughly to coat all fennel pieces evenly with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the Salad: Arrange the dressed fennel on a serving dish or leave in the bowl. Top with the grapefruit segments, chopped Kalamata olives, crumbled goat cheese, and toasted pine nuts, distributing all ingredients evenly for balanced bites.
- Garnish and Serve: Finish the salad with a sprinkle of reserved fennel fronds for a fragrant and attractive garnish. Serve immediately to enjoy the fresh, crisp textures and bright flavors.
Notes
- For a nuttier flavor, toast the pine nuts lightly before adding them to the salad.
- The za’atar can be substituted with dried oregano if unavailable, without losing the herbal character.
- To make the salad more substantial, add grilled chicken or chickpeas.
- This salad is best served fresh to maintain the crispness of the fennel and juiciness of the grapefruit.
- Use a sharp knife or mandoline for thinly slicing the fennel to ensure even texture.
Keywords: fennel salad, grapefruit goat cheese salad, Mediterranean salad, citrus salad, no cook salad, healthy salad
