Grilled Fennel Salad

Grilled Fennel Salad

Grilled Fennel Salad

by Danny Campo

Tasty grilled fennel (finocchio) combined with some fresh ingredients this wonderful salad is a departure from your everyday lettuce.


For 4 Person(s)

For the Salad:

  • 1 fennel bulb, stalks removed and cut in 1/4 inch thick slices

  • 1/2 cup cherry tomatoes cut in half

  • 1/2 cup fresh raspberries

  • 1 clove of garlic finely chopped

  • 2 mint leaves finely chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons orange juice

  • salt

  • cracked black pepper

For the Marinade/Dressing:

  • combine tomatoes, raspberries , garlic, mint, oil, vinegar, orange juice, salt and pepper in a bowl.
  • ad sliced fennel to marinade and set aside for at least 1 hour.


  1. ***Pre heat grill to high heat***

  2. Remove fennel from marinade and place on hot grill cooking for 8 minutes on each side.

  3. Fennel should be slightly charred and soft but still al dente.

  4. Plate fennel, cover with remaining marinade and set aside for 10 minutes.

  5. This dish can be served warm or cold!

  6. For a little more kick, add crumbled asiago or feta cheese on top.

Recipe Notes

With fresh, savory and sweet flavors this a wonderful light dish. This salad makes a great side dish for grilled or roasted meats and fish.

Leave a Reply


Your email address will not be published. Required fields are marked *