Insalata di Finocchio col Peperone Rosso e el Olive Nere

Finocchio Salad with Red Pepper and Black Olives


Preparation info

  • Difficulty


  • For

    4 to 6


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Crisp white finocchio rings, glossy black olive wedges, firm strips of red bell pepper—all sprinkled with parsley—give this simple salad a liveliness of appearance, texture, and taste that more complex compositions seldom equal.


  • 2 medium to large finocchio (fennel)
  • ½ sweet red bell pepper
  • 6 or 7 black Greek-style olives
  • Optional: 2 teaspoons of the preserved hot peppers from the recipe
  • ½ teaspoon chopped parsley
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Black pepper in a grinder
  • 2 teaspoons wine vinegar


  1. Cut off the tops of the finocchio and discard any of the stalks that are bruised, discolored, or wilted. Trim the base, cutting off a slice about inch thick. Cut the finocchio horizontally, across its length, into the thinnest slices you can, to produce ¼-inch rings. Soak the slices in 2 or 3 changes of cold water, drain them, and dry them thoroughly, using a salad spinner or simply wrapping them in a towel and shaking them sharply. Place the finocchio slices in a salad bowl or deep serving platter.
  2. Remove all seeds and any of the whitish core from the ½ pepper. Pare away the skin with a peeler, as described. Cut the pepper into strips about 1 inch long and ¼ inch wide. Add these to the salad bowl.
  3. Cut the olives into very thin wedges. Discard the pits and add the olives to the bowl. Put in the optional hot peppers. On top sprinkle the chopped parsley.
  4. Just before serving, toss the salad with the olive oil, salt, generous grindings of pepper, and the vinegar.