Try this fennel salad recipe then check out our Greek salad, wedge salad, goat's cheese salad and Sicilian salad, as well as more fennel recipes.


  • 2 bulbs fennel, very thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses
  • ½ lemon, juiced
  • 1 tbsp sumac
  • a handful of leaves mint


  • STEP 1

    Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.

  • STEP 2

    Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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