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Mediterranean Fennel and Potato Salad
Created January 14, 2026 at 9:12 PM by Willow Winslow-Charboneau
Recipe Title: Mediterranean Fennel and Potato Salad
Brief Description: A refreshing and high-protein salad inspired by Mediterranean flavors, featuring the subtle licorice taste of fennel and hearty potatoes.
Servings: 7-8 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sliced fennel, halved potatoes, and red onion with olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 30 minutes, or until the potatoes are tender and golden brown.
4. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, salt, and pepper.
5. Once the vegetables are roasted, transfer them back to the large bowl and drizzle the dressing over them. Toss gently to coat.
6. Allow the salad to cool slightly before adding chopped parsley and crumbled feta cheese.
7. Serve the Mediterranean Fennel and Potato Salad at room temperature or chilled.
Special Tips or Variations:
- For added protein, you can toss in some cooked and chopped chicken breast or chickpeas.
- Feel free to customize the salad by adding olives, cherry tomatoes, or roasted bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for a day. The flavors will meld together even better.
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Recipe Criteria
Cuisine Type
AmericanGreekMediterraneanItalianFrenchVietnamese
🍽️Recipe Type
Side-DishSoup
🥬Dietary Preferences
High-ProteinLow-FatLow-Carb
Skill Level
AdvancedCooking Time
30-60 minutesServing Size
7-8 peoplePreferred Ingredients
fennelpotatoes
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