"The key to enjoying food is to slow down, take a sip of wine, linger. As an artist, I think presentation is just as important as taste. I like to take the time to plate things nicely—if the salad looks beautiful, it just tastes better." —Michele Zanta, Plantation, Fla.
This easy Mediterranean salad goes well with fish, chicken, or beef and can be made ahead of time.
3 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
2 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
2 cups sliced fennel bulb (about 1 medium)
1 1/2 cups thinly sliced red onion
1 cup pitted ripe olives, halved
3/4 cup chopped fresh flat-leaf parsley
1/2 cup (2 ounces) crumbled feta cheese
1 (15.5-ounce) can cannellini beans, rinsed and drained
6 plum tomatoes, quartered
2 tablespoons sunflower seeds
How to Make It
To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.
To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.
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Yum! The flavors blend perfectly. Never was a fan of fennel before this. Everything goes so well together and it's a nice change from your day to day salad. Perfect to bring as a side dish to a party but you may want to double the recipe. You'll be surprised how fast it goes!
Oh I forgot. I used chick peas in place of cannellini beans and it was still yummy.
This is a fantastic salad to have in your fridge at all time. It's easy to do, it's fresh, healty and so tasty. I love it so much that I make it almost every week. Love it, love it, love it!
It goes well with fish, chicken, just by itself... name it!!!
Fresh, bright alternative to traditional side salads (pasta, potato, et al). Used 1/2 basil tips & 1/2 parsley as my parsley is recovering from summer heat. Used water, as specified, and wondered about some of the earlier comments about this recipe. The lightness of the dressing allowed the ingredients to shine through, in our opinion! Personally, I would use less onion in the future, although one of my guests thought the onion made the salad.
I found this recipe a couple of weeks ago when I was looking for a different and more substantial salad to accompany soup. My family liked it so much that I have made it three times since. It is not only delicious but hearty enough to stand alone as a meal. I have made it with both parsley and cilantro with excellent results.
I'm not a fan of fennel or parsley but I used them anyway for this recipe. I made the salad last night for today's dinner. I must say the flavor of this salad is outstanding! Making it the night before doesn't make it mushy and probably helps the flavor. Very tasty side dish. Next I will substitute jicama and cilantro instead of the fennel and parsley. This would also be a great salad with grilled chicken or tuna in it.
This salad is my new favorite. I used grape tomatoes instead of plum, and I omitted the water from the vinaigrette to make it more flavorful. It stayed so crunchy and crisp, even after a few days in the fridge. I might try garbanzo beans and cucumbers next time.