Ruby grapefruit, fennel and black olive salad

Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

I love ruby grapefruit and I love shaved fennel, so it’s not a surprise that this is one of my favourite salads. It can be eaten by itself as a refreshing summer entrée or lunchtime salad, or can be served alongside grilled fish or seared prawns.

Try to find a fennel bulb that still has its green fronds attached. Finely chop the fronds and add them to the salad for a lovely intense aniseed flavour and a lively burst of fresh colour.


  • 2 ruby grapefruits
  • 1 fennel bulb, thinly sliced, green fronds reserved and finely chopped
  • 80 g ( oz/½ cup) small ligurian olives
  • 2 celery stalks, thinly sliced
  • 1 teaspoon lemon juice
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 1 handful flat-leaf (Italian) parsley leaves


Slice away the skin of the grapefruits, ensuring that you remove all the white pith as you do this. Holding the grapefruit over a large bowl to catch the juices, cut away the grapefruit segments by running your knife alongside the membranes. Add the segments to the bowl. Squeeze any remaining juice from the membranes before discarding them.

Add the fennel to the bowl along with the olives, celery, lemon juice, olive oil and parsley. Toss gently to combine, then arrange on a serving platter. Sprinkle with the chopped fennel fronds.