Not to knock simple vinaigrette-dressed mixed greens or tomatoes tossed with salt, balsamic, and olive oil — I absolutely love those classics too — but sometimes my taste buds crave something a bit different. This easy recipe from Ottolenghi: The Cookbook is exactly that. While the main ingredients (fennel, feta, and citrus) are a traditional pairing, Yotam Ottolenghi and Sami Tamimi have something special up their respecitve sleeves: the salad gets its special something-something from a combination of anise-y tarragon and tart sumac. All in all, it doesn't take much more time to prep than other side salads, and it's a fun break from routine.

Fennel and Feta With Citrus and Sumac

Fennel and Feta With Citrus and Sumac


Pomegranate seeds, supremed grapefruit, or thinly sliced kumquats would all be great substitutes for the orange segments.


1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sumac, plus extra for garnish
Juice of 1 lemon
Kosher salt
4 tablespoons tarragon leaves
2 tablespoons parsley leaves, coarsely chopped
2 medium fennel heads, thinly sliced
2 1/2 ounces feta cheese, sliced
2 oranges, supremed


  1. In a large mixing bowl, whisk together the olive oil, sumac, lemon juice, and a generous pinch of salt. Add the tarragon and parsley; stir to combine. Toss the fennel with the dressing. Adjust to taste with salt, if needed. (Keep in mind that the feta will add saltiness to the salad.)
  2. Layer the fennel, feta, and citrus segments on individual plates. Sprinkle with sumac, and serve.
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