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Lemony Fennel Salad with Burrata

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

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 25
  • Sodium (mg): 890
  • Carbohydrates (g): 17
  • Fiber (g): 7.5
  • Sugar (g): 9
  • Protein (g): 13


  • 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.


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Reviews (1 review)

  • crowder | 05/18/2018

    I love the format of “Make It Tonight” I look for it every Friday, plan my week and shop. The meals are great and easy as well as up to date. The shopping list what a bonus, I have not missed anything in the recipes since. I’m not young, but all ages of eaters around me trust my tastes and try everything I put on the table. Often it is something they have never tried.
    Thank you, Thank you!!!

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