Shaved Fennel Feta Salad

May  9, 2016
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

This recipe comes from our Vegetarian Cooking Series at the New School of Cooking in Culver City, California, and is always a huge hit in class. —Tara Redfield

Test Kitchen Notes

Everything about the salad was perfect! The peppery notes from arugula, the anise flavors from fennel and dill, the creaminess from the feta, and the tart lemony dressing all made for a delightful salad. A surprising part of the recipe was the raw zucchini, which was pliable after marinating in the dressing. I did not find it necessary to mix it honey. Why mess with perfection? I would definitely make this again. —Samantha W R

What You'll Need
  • 1 zucchini, thinly sliced
  • 2 small fennel bulbs, shaved
  • 2/3 cup chopped dill
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • Sea salt
  • 5 handfuls arugula
  • Honey
  • 1/2 cup toasted pine nuts
  • 1/2 cup feta cheese
  1. Combine the zucchini, fennel, and dill in a bowl and toss with the lemon juice, olive oil, and 1/4 teaspoon salt. Set aside and let marinate for 20 minutes.
  2. When ready to serve the salad, put the arugula in a large bowl and add the zucchini-fennel mixture and top with the remaining dressing. Toss until combined and then taste. Adjust to your liking; if it is too tart add a drizzle of honey.
  3. Top with the pine nuts and feta and serve.
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3 Reviews

robin L. March 16, 2017
This was really good. Definitely won't be disappointed anymore if fennel shows up in my CSA box.
Amy June 17, 2016
I LOVE this recipe, it's light, summery and (most importantly) super quick to make. I didn't let the lemon sit for 20 mins, and it didn't seem to make a difference. Like the Food52 reviewer, I didn't add the honey- it really didn't need it. It's the perfect side dish for a summer dinner!
Cristina S. June 3, 2016
This looks completely delicious. I am definitely making it soon!