Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemony Fennel Salad with Burrata

Featured in our 2018 Easter Guide

Servings: 4 as a starter

In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon.


  • 2 large (about 1 lb. each) bulbs fennel, cored and thinly sliced (preferably on a mandoline)
  • 2 Tbs. extra-virgin olive oil, more for finishing
  • 1 tsp. lemon zest
  • Flaky sea salt and freshly ground black pepper
  • 1 Tbs. fresh lemon juice
  • 1 8- to 9-oz. ball burrata
  • 1/4 cup fresh mint leaves


  • In a medium bowl, combine the fennel with the oil, lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Let stand for 15 minutes.
  • Arrange a loose tangle of the fennel on a serving platter and season with the lemon juice. Tear the burrata into large pieces, taking care with the creamy filling, and scatter them over the fennel. Sprinkle the mint leaves over the plate, leaving smaller ones whole and tearing large ones. Finish with a drizzle of olive oil and salt and pepper to taste.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks