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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


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