Grapefruit and Fennel Salad

Grapefruit and Fennel Salad

Grapefruit and Fennel Salad with Grapefruit Olive Oil and Raspberry Balsamic Vinaigrette.

Adapted from Epicurious

Makes 8 servings

Paper-thin slices of fennel, juicy grapefruit segments, and fresh parsley.


  • 1 large ruby-red grapefruit
  • 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
  • 1 cup fresh Italian parsley leaves
  • Extra-virgin Grapefruit olive oil
  • Raspberry balsamic
  • Salt


Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill. Whisk equal parts of grapefruit olive oil and raspberry balsamic.

Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with salt and the grapefruit-raspberry vinaigrette. Enjoy!

Fresh Herb, Grapefruit, and Fennel Salad recipe

photo by Andrea Chu

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