Back
5.0 from 3 votes

Simple Fennel and Olive Salad Recipe

How to make a simple fennel and olive salad.

Prep Time
10 mins
Cook Time
10 mins
Total Time
11 mins
Course: Salad
Cuisine: American

Ingredients

  • 2 small fennel bulbs with fronds the leafy part, sliced as thin as you can
  • ½ cup black kalamata olives pitted and chopped
  • 1 lemon slice in half
  • 2 tablespoons fresh parsley leaves chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste

Instructions

Prep the Ingredients
    Cup of Yum
  1. If the Kalamata olives are not pitted, get to it and wish you purchased the pitted ones. Roughly chop the olives and reserve.
  2. Thinly slice the fennel bulbs. I think I explained the desired thinness adequately above in the introduction.
Put the Salad Together
  1. In a medium sized bowl ( I like to use my stainless steel mixing bowl but any old bowl will work) add the “thinly” sliced fennel, chopped olive and most of the chopped parsley. Reserve a little for garnishing.
  2. Add the feathery fennel fonds but reserve a few also for garnishing the plate.
  3. Squeeze the juice from both lemon halves over the salad and then drizzle the olive oil on top. Toss with a pair of kitchen tongs so all the ingredients are coated with the lemon and oil.
  4. Taste and season with salt and pepper and serve as a starter, with your main course or after your main course.