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 tossed in a zesty lemon-olive oil dressing flavored with za’atar or oregano. Perfect as a light starter or a side dish that balances sweet, savory, and herbal notes.
- 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, 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
- 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 generously with kosher salt and freshly ground black pepper to enhance the flavors.
- Toss the fennel: Add the thinly sliced fennel bulbs to the bowl with the dressing. Toss thoroughly to coat each piece of fennel with the flavorful dressing. Taste and adjust seasoning with more salt and pepper if needed.
- Assemble the salad: Arrange the dressed fennel on a serving platter or in the bowl. Top evenly with the grapefruit segments, roughly chopped Kalamata olives, crumbled goat cheese, and toasted pine nuts for added texture and taste.
- Garnish and serve: Sprinkle reserved fennel fronds over the top as a fresh and decorative garnish. Serve immediately to enjoy the crispness and vibrant flavors at their best.
Notes
- For best texture, slice fennel thinly using a sharp knife or mandoline.
- Za’atar adds a unique Middle Eastern flavor, but dried oregano works well as a substitute.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2-3 minutes.
- This salad is best served fresh but can be prepped up to 1 hour in advance; keep refrigerated and toss again before serving.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
Keywords: fennel salad, grapefruit salad, goat cheese salad, Mediterranean salad, no-cook salad, healthy salad, easy salad recipe
