Mother Earth Living

Food Pairings: Mint Feta Salad with Fennel

By Jerry Traunfeld
February/March 2008
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Makes 6 servings
Fennel bulb is available year-round, and I rely on its crisp bite and refreshing flavor for many winter salads. It’s the perfect complement to the brightly flavored combination of feta cheese, mint and orange. 

  • 2 medium-size fennel bulbs, thinly sliced (about 4 cups)
  • ¼ cup coarsely chopped fresh mint
  • 2 tablespoons sherry vinegar or champagne vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ cup chopped pitted black olives, such as Niçoise or kalamata
  • ¾ cup crumbled feta cheese
  • 2 navel oranges 
  1. In a large mixing bowl, combine fennel, mint, vinegar, oil and salt. Toss in olives and feta.
  2. To prepare oranges, slice off the top and bottom. Using a sharp knife, follow the curve of the fruit to slice off the peel and white pith. Cut oranges in quarters, then slice each quarter into wedges ¼-inch thick.
  3. Toss oranges into the salad and turn out onto a platter or shallow bowl.


Jerry Traunfeld, author of The Herbal Kitchen (William Morrow, 2005), is the former executive chef of the Herbfarm restaurant in Woodinville, Washington. He received the James Beard Award for Best American Chef of the Northwest in 2000.

Click here for the original article, Food Pairings: Fresh Herbs and Artisanal Cheese.








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