Fennel Salad with Orange, Feta, and Pistachios Recipe
A bright and refreshing fennel salad featuring juicy orange slices, tangy feta cheese, and crunchy pistachios, all brought together by a vibrant orange-dill vinaigrette. This salad combines crisp fennel and sweet citrus with creamy and nutty textures for a perfect starter or side dish that takes just 30 minutes to prepare.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 4 medium oranges (a mix of Navel and Tarocco blood oranges recommended)
- 2 fennel heads (about 25 ounces or 700g)
- ½ medium red onion (about ½ cup or 40g)
- 7 ounces feta cheese, crumbled
- ⅓ cup toasted, salted pistachios, roughly chopped
- Extra fresh dill sprigs for garnish (optional)
Orange-Dill Vinaigrette
- ⅓ cup extra-virgin olive oil
- Juice of 1 medium orange (about half an orange juiced)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh dill (plus more to serve)
Instructions
- Make the orange-dill vinaigrette: Cut one orange in half and juice it. In a jar or bowl, combine the extra-virgin olive oil, orange juice, kosher salt, ground black pepper, and chopped fresh dill. Seal the jar and shake vigorously to emulsify, or whisk vigorously if using a bowl. Set aside.
- Prepare the orange slices: Cut off the top and bottom of each remaining orange to create flat surfaces. Stand the orange upright and slice down along the curves to remove the peel and pith entirely. Once peeled, slice the orange horizontally into ¼-inch (0.5 cm) thick rounds. Repeat with all oranges and set aside.
- Shave the fennel: Rinse fennel heads thoroughly under cold water and pat dry. Trim the tips of the fennel stalks to remove any damaged parts. Using a mandolin on ⅛-inch (3 mm) setting or a sharp chef’s knife, thinly slice fennel bulbs. Using the same mandolin or knife, thinly slice the red onion to match.
- Assemble the salad: Place the shaved fennel and sliced red onion into a large serving bowl. Pour the prepared orange-dill vinaigrette over them and toss well to coat evenly.
- Finish and serve: Transfer the tossed fennel and onion to a shallow serving dish or leave in the bowl. Arrange the orange slices on top, then sprinkle with crumbled feta cheese and chopped toasted pistachios. Garnish with extra dill sprigs if desired. Serve chilled or at room temperature with a glass of Sauvignon Blanc for a perfect accompaniment.
Notes
- Using a mandolin ensures thin, even slices of fennel and onion for better texture and presentation.
- To toast pistachios, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 5-7 minutes until fragrant.
- Blood oranges add a beautiful color and slightly sweeter flavor to the salad, but regular navels work well too.
- This salad can be assembled a few hours ahead; refrigerate and add nuts just before serving to retain crunch.
- For a nut-free version, omit the pistachios or substitute with toasted seeds like pumpkin or sunflower.