Italian garden salad with fennel

This quick and easy Italian garden salad recipe is made with your favorite lettuce and crisp fennel, then drizzled with a lemony parmesan vinaigrette for the perfect side dish.

A forkful of Italian garden salad with fennel.

You can’t go wrong with a simple salad to accompany your dinner table. This Italian Garden Salad with Fennel uses simple, accessible ingredients, but if you’re unfamiliar with fennel, it adds crunch, texture, and fiber! Slightly sweet like liquorice and crunchy like celery, it imparts a mild anise flavor that pairs perfectly with the sweet tomatoes and tangy red onions. I love to drizzle with a lemony parmesan vinaigrette, which we can make quickly, but store-bought Italian dressing would work well too!


  • Romaine Lettuce: Crisp and mild in flavor, romaine is an accessible and affordable kale.
  • Tomatoes: I like to use grape or cherry tomatoes for a juicy, sweet flavor in this salad.
  • Red onion: Pairs well with fennel for a crunchy salad full of balanced flavors.
  • Fennel: Wonderfully crunchy, slightly aniseed and a great source of protein and potassium.
  • lemon juice: It should come as no surprise that I love using lemon juice when making my own salad dressings.
  • Garlic: Nutty and aromatic addition to the salad dressing.
  • Olive oil: Heart-healthy and mild taste as the basis for the dressing.
  • Parmesan cheese: A delicious hard cheese that’s slightly salty and nutty and complements the dressing.

How to make Italian garden salad with fennel

Chopped lettuce in a bowl

Start your Italian garden salad by washing and drying your produce. Then roughly chop the romaine lettuce.

Add more salad ingredients to the bowl

Then, thinly slice the red onions and fennel, halve the cherry tomatoes, and place all the salad ingredients in a large bowl.

Grate garlic in a bowl

Then, prepare your lemon and garlic vinaigrette by first grating the garlic into a small bowl using a micro-slicer.

Juice a lemon into a bowl

Next, add your fresh lemon juice with the garlic.

Add parmesan cheese to the dressing

And sprinkle the Parmesan cheese on top.

Stir olive oil into the salad dressing.

Then stir in the olive oil until fully blended and no longer separating.

Season the salad dressing

Finally, season the dressing with a little salt and pepper.

Drizzle your salad with the vinaigrette dressing, garnish with fresh herbs (e.g. fresh basil) and enjoy your Italian garden salad with fennel!

Frequently asked Questions:

Can fennel be eaten raw?

Yes, it adds great bite and flavor to your salads and dishes! It also tastes good when sautéed with some onions as the cooking sweetens the flavor.

How to cut fennel for a salad?

Every part of the fennel bulb is edible, so it depends on what you want to use. I usually cut off the fronds and stem and remove the root end. Once I have the onion left, I cut it into quarters and thinly slice it to the desired size, peeling apart the layers.

What goes well with fennel?

Italian garden salad with fennel wide

More salad recipes

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Liz eats Italian garden salad with fennel.

If you’ve never tried fennel, this Italian garden salad is a great way to introduce it to your family!

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Italian garden salad with fennel

Italian garden salad with fennel

This quick and easy salad recipe is made with your favorite lettuce and crisp fennel, then drizzled with a lemony parmesan vinaigrette.

PREPARATION: 10 protocol

IN TOTAL: 10 protocol

Servings: 4

  • 8th cups romaine (roughly chopped)
  • 1 Cup cherry tomatoes (halved)
  • ½ Cup Red onion (thin sliced)
  • 1 Pear fennel (thinly sliced ​​(core removed))

Lemon Garlic Vinaigrette

  • 1 lemon (juiced)
  • 1 clove Garlic (chopped)
  • 2 tablespoon Extra virgin olive oil
  • 2 tablespoon parmesan cheese (grated)
  • ¼ teaspoon pepper
  • ½ teaspoon Salt
  • Place your salad ingredients (lettuce to fennel) in a large bowl. Add all the vinaigrette ingredients to this bowl and mix well. serve immediately. Alternatively, you can mix the vinaigrette together in a separate bowl and drizzle over it before serving.

Portion: 2cupsCalories: 129kcalCarbohydrates: 13GProtein: 3GFat: 8thGSaturated Fatty Acids: 1GCholesterol: 1mgSodium: 374mgPotassium: 622mgFiber: 5GSugar: 3GVitamin A: 8465IUVitamin C: 35.3mgCalcium: 105mgIron: 1.7mg

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