I’ll be honest—fennel can be a hard sell. Its subtle anise flavor tends to make people either immediately curious or a little skeptical. But if you’re even slightly on the fence, this is the salad that just might change your mind.

Thinly shaved fennel is tossed with briny Castelvetrano olives, fresh citrus, and salty Parmigiano Reggiano to create a salad that’s bright, refreshing, and surprisingly addictive. The combination feels fresh and Mediterranean, with layers of flavor that become even more noticeable as the ingredients mingle together.

One of the things I love most about this salad is how well it fits into easy summer entertaining. Since there are no delicate lettuces to wilt, it holds up beautifully in the refrigerator. I often keep the shaved fennel mixture in one container and the olive mixture in another, combining them just before serving so each ingredient maintains its distinct flavor and texture.

This is the kind of dish you can pull out at the end of a long day and serve alongside just about anything—a loaf of focaccia, a simple pasta, grilled chicken, steak, or seafood. It’s elegant enough for guests, simple enough for a weeknight, and exactly the sort of low-fuss recipe I find myself making again and again all summer long.

WHAT YOU’LL NEED

• FENNEL: The star of the show. Fresh fennel has a delicate anise flavor and an incredible crunch that softens slightly once dressed. Look for bulbs that are firm, heavy for their size, and have vibrant green fronds attached. Don’t toss those fronds—they add beautiful color and a subtle fennel flavor to the finished salad.
• CASTELVETRANO OLIVES: These buttery green olives bring a mild, briny flavor that balances the sweetness of the fennel. I love Castelvetranos because they’re less salty and more approachable than many other olives, making them perfect for salads.
• CITRUS- LEMON & ORANGE ZEST: Fresh lemon juice brightens the entire salad and helps soften the fennel slightly while keeping it crisp. I also add both lemon zest and orange zest, which bring a fresh citrus aroma and a subtle sweetness that beautifully complements the fennel and olives. The orange zest is a small detail, but it’s one of my favorite ingredients in this salad—it adds a sunny, Mediterranean feel that makes every bite taste fresh and vibrant.
• CHAMPAGNE VINEGAR: Light, delicate, and slightly fruity, champagne vinegar adds acidity without overpowering the other ingredients. It helps create a dressing that’s fresh and elegant.
• EXTRA VIRGIN OLIVE OIL: A good quality olive oil is essential since the dressing is so simple. Use one you enjoy the flavor of because it will shine through in every bite.t a few cloves add depth and savory flavor to the dressing without overpowering the other ingredients.
• PARMIGIANO REGGIANO: Salty, nutty, and savory, shaved Parmigiano Reggiano adds richness and depth. It transforms this from a simple vegetable salad into something worthy of a dinner party.
• CRUSHED RED PEPPER FLAKES: Just a pinch adds a subtle warmth that balances the sweetness of the fennel and olives without making the salad spicy.
• SALT & FRESH CRACKED PEPPER: Simple seasonings that bring all the flavors together and allow the fresh ingredients to shine.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – Crush olives with a flat-bottomed cup, the side of a chef’s knife, or a meat pounder. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl.

Step 2 – Coarsely chop fennel fronds until you have about 1/3 cup and add to bowl.

Step 3 : Thinly slice fennel stems crosswise and add them to the same bowl.

Step 4 : Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

Step 5: Halve fennel bulbs lengthwise. Using a mandoline or a food processor with a mandoline attachment, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-quarter of lemon over. Juice the lemon over it — it will seem like too much but it’s just right. Season with salt and toss to coat; add more salt if needed.

Step 6: Add the dressing from the other bowl, crushed olives, and parmigiano reggiano to the shaved fennel and toss.