A refreshing fennel salad made with feta and grapefruit. The salty feta works perfectly with the fresh aniseed flavor of the fennel and the mildly bitter grapefruit.
- 1 fennel bulb
- 2 mini orange peppers or 1 large pepper
- 1 grapefruit
- ½ block of feta, about 100g / 3.5 ounces
- Salt and pepper
- Extra virgin olive oil
Clean the fennel, remove the top stalks and save the green fronds. Cut the fennel in half and remove the hard center of the bulb. Cut the fennel in thin strips.
Clean the peppers and cut into thin strips.
If you like to make your salad a bit less bitter you can omit the grapefruit wedges and just use the juice in the dressing. To clean the grapefruit you cut away top and bottom and then carefully cut the peel away along with the white pith. Cut the wedges away from the membranes and squeeze the juice from the remaining membranes and center to make the dressing.
Mix the fennel with the orange pepper strips and arrange it with the grapefruit wedges in a large dish. To make the dressing mix 2 tablespoons of grapefruit juice with 2 tablespoons of extra virgin olive oil. Season to taste and dress the salad. Crumble the feta on top and sprinkle with the green fennel fronds.
A deliciously fresh salad perfect for those hot summer days.