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RECIPESSalad RecipesVegetable Salads pg 3 >  Fennel, Feta & Kalamata Olive Salad


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This delicious salad incorporates some of the best loved foods of Greece, fennel, feta cheese and kalamata olives.
Serves 6 - 8


• 1/2 pound fennel bulb, about 1 bulb
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces feta cheese, crumbled
• 4-1/4 cup Kalamata olives, pitted and chopped


Clean fennel well and remove outer layers and top stocks. (Top portion can be frozen and used for flavoring at a later time)

On a mandolin or with a carving knife slice fennel into the thinnest shreds possible, then soak in ice water for 1/2 hour.

In a bowl, mix sugar, olive oil, salt, pepper, and lemon juice and then toss with soaked, shredded fennel.

Top with chopped olives and crumbled feta cheese.

Recipe from Chef George Kyrtatas at www.littlegreekchef.com


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