Grilled Fennel and Orange Salad

A light and fresh tasting salad with an incredible combination of flavors, textues and colors.

Grilled Fennel and Orange Salad


For 2 Person(s)

For the Salad:

  • 1 fresh fennel bulb
  • 1 fresh navel orange or Sicilian blood orange peeled and cut in cubes, pith removed
  • 1 fresh buffalo milk mozzarella
  • 1/2 small red onion thinly sliced
  • 4 fresh basil leaves
  • 4 fresh mint leaves
  • quality extra virgin olive oil
  • salt and pepper


  1. Cut fennel length wise 1/4 inch thick. Drizzle with olive oil and grill until slightly charred on the edges and nicely caramelized.
  2. Set aside and allow to cool.
  3. Cut the mozzarella in thin slices and place on a plate or platter.
  4. Layer the grilled fennel with oranges and sliced red onion on top of the mozzarella and sprinkle with salt and pepper.
  5. Tear the mint and basil leaves by hand and place over salad.
  6. Drizzle salad with extra virgin olive oil and remaing juice from cut orange.



Recipe Notes

This salad can be enjoyed on its own for a nice light lunch or makes a perfect match for any grilled meat, chicken or fish dish.

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