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The combination of the licorice flavor you get from fennel with crispy iceberg lettuce and a tangy lemon dill vinaigrette in this Fennel Salad will make you rethink the idea that salads are boring. This fennel salad makes for a great side dish to a holiday dinner, or a main course if you throw in some protein for an easy lunch.
Why You’ll Love Fennel Salad
- Quick: This recipe will only take you 15 minutes to make. That’s it!
- Simple: The ingredients for this fennel salad recipe are easy to find. You may already have some in your pantry or fridge
- Versatile: Make this salad a meal by adding your own plant-based or meat-based protein to fill you up
Ingredients
Fennel: Fennel has a mild anise or licorice flavor that can be enhanced or sweetened depending on how you cook it (or if you eat it raw).
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Fresh Herbs: I used fresh dill and chives in this recipe and I highly recommend keeping the integrity of this fennel salad to stick with fresh herbs.
How to Make Fennel Salad
- First make the vinaigrette in the salad bowl you’re mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
- To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill, and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.
Tips and Tricks
- Another version of this salad would be to simply make the dressing and toss in the fennel and shallots, let sit, and then serve topped with more fresh herbs.
Variations
- Protein: Add in your favorite protein to this salad such as beans, shredded chicken, or whatever your preference
- Veggies: You can add any vegetables to this salad based on what you’re trying to use up in the fridge or prefer
Best served with
How to Store Leftovers
It’s best to store the dressing separately from the salad to maintain freshness and crunch. Store both in the fridge until you’re ready to eat.
Common Questions
Yes. Make the dressing and store it in the fridge until you are ready to use it. Then thinly slice the iceberg lettuce and keep it tightly sealed in the fridge. Lastly, all the other ingredients can be prepped before serving so they remain fresh.
If you don’t love the taste of fennel you can sub it for another crunchy veggie like celery.
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Ingredients
Lemon Dill Vinaigrette
- juice from half a lemon
- ¼ cup olive oil
- ¾ tsp salt
- ½ tsp ground pepper
- 2 tbsp chopped fresh dill
- ½ tbsp dijon mustard
- ½ tbsp liquid honey
Iceberg Lettuce Salad
Instructions
Start Cooking- First make the vinaigrette in the salad bowl you’re mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
- To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.
Notes
- Make the dressing and store in the fridge until ready to use.
- Thinly slice the iceberg lettuce and keep in a tightly sealed container in the fridge.
- All other ingredients should be prepped just before serving to preserve their freshness.
4 people are discussing this recipe. Join in
Delicious !!
I swapped in 2 green onions for the shallots & chives
Only had to buy the fennel – we keep everything else on hand at home
Thanks for this delicious, simple and refreshing green salad! I’m on a fennel kick lately, and this tasted extra fresh, being able to get dill, chives, and red leaf lettuce all from my garden.
Thank you so much, Maryann! This makes me so happy!
Thank you so much, Sue!!!