Warmed Greek Fennel Salad

Serves 4


  • 2 garlic cloves, minced
  • 2 tbsp. olive oil
  • 2 medium fennel bulbs, julienned
  • 1 large red onion, julienned
  • 1 tbsp lemon juice
  • 3 medium tomatoes, chopped into 1″ cubes
  • 1/2 cup kalamata olives
  • 1 cup quinoa, cooked

In a medium skillet, over medium heat, add oil and garlic. Allow to cook for 1-2 minutes, stirring frequently. Add fennel and red onion, sautéing for 5-10 minutes. Stir in lemon juice and tomatoes. Cook for approximately 8-10 minutes until part of the liquid evaporates. Remove from heat and place in a serving bowl. Stir in kalamata olives before serving over a bed of cooked quinoa.

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert, p.124



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