Radicchio and Fennel Salad with Olives and Feta

This salad is a refreshing and flavorful combination of bitter radicchio, sweet fennel, salty olives, and creamy feta cheese. The dressing is a simple vinaigrette made with olive oil, red wine vinegar, oregano, salt, and pepper.

This salad was inspired by a trip to Italy, where I had a similar salad at a trattoria in Tuscany. I was so impressed by the salad that I asked the chef for the recipe. He was kind enough to share it with me, and I've been making it ever since.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of radicchio, thinly sliced
• 1 bulb of fennel, thinly sliced
• 1/2 cup of kalamata olives, pitted and sliced
• 1/2 cup of feta cheese, crumbled
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the radicchio, fennel, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The combination of bitter radicchio, sweet fennel, salty olives, and creamy feta cheese is a perfect balance of flavors.
• The simple vinaigrette dressing is light and flavorful, and it allows the natural flavors of the vegetables to shine through.
• This salad is a great way to use up leftover vegetables from your CSA box or farmers market haul.
• It's a healthy and refreshing salad that's perfect for a light lunch or dinner.