Orange and Fennel Salad with Feta Cheese

Preparation info

  • Serves

    4 to 6

Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 4 medium fennel bulbs, trimmed
  • 1 large navel orange, peeled, with white membrane removed
  • 6 ounces feta cheese*
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Salt (optional) and freshly ground black pepper
  • 4 branches of fennel leaves and/or fennel flowers


With a very sharp knife, slice fennel bulbs crosswise into paper-thin slices, then cut slices into quarters. Slice and quarter orange similarly.

Put fennel and orange slices in a salad bowl, then crumble in feta cheese and add olive oil and lemon juice. Toss thoroughly, then add salt to taste (if desired) and grind in plenty of black pepper. Toss again and serve on salad plates garnished with fennel leaves and/or flowers.

* I prefer Bulgarian or Greek feta, available at specialty cheese stores and delis, to the French, Danish, and American fetas more commonly sold in supermarkets.