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5 from 1 vote

Simple Fennel and Olive Salad Recipe

How to make a simple fennel and olive salad.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Salad
Cuisine: American
Keyword: salad


  • 2 small fennel bulbs with fronds the leafy part, sliced as thin as you can
  • ½ cup black Kalamata olives pitted and chopped
  • 1 lemon slice in half
  • 2 tablespoons fresh parsley leaves chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste


Prep the Ingredients

  • If the Kalamata olives are not pitted, get to it and wish you purchased the pitted ones. Roughly chop the olives and reserve.
  • Thinly slice the fennel bulbs.
    I think I explained the desired thinness adequately above in the introduction.

Put the Salad Together

  • In a medium sized bowl ( I like to use my stainless steel mixing bowl but any old bowl will work) add the “thinly” sliced fennel, chopped olive and most of the chopped parsley. Reserve a little for garnishing.
  • Add the feathery fennel fonds but reserve a few also for garnishing the plate.
  • Squeeze the juice from both lemon halves over the salad and then drizzle the olive oil on top. Toss with a pair of kitchen tongs so all the ingredients are coated with the lemon and oil.
  • Taste and season with salt and pepper and serve as a starter, with your main course or after your main course.