Grilled Fennel, Orange & Kalamata Salad

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  • Salad:
  • 2 heads fennel, sliced into 1/4” slices
  • extra virgin olive oil, for drizzling
  • salt and freshly ground pepper
  • 2 oranges, with peel and pith removed
  • 1/2 cup Mezzetta® Pitted Greek Kalamata Olives, drained and roughly chopped
  • 1 tbsp parsley, chopped
  •  Parmesan cheese, shaved 
  • Dressing:
  • 1 tbsp champagne vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp shallot, minced
  • salt and freshly ground pepper


Preheat grill to high heat.

Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until nice grill marks have developed, about 5 minutes each side.

Prepare the oranges by cutting the segments out in between the membranes. Mix the orange segments, Mezzetta® Pitted Greek Kalamata Olives and parsley together. Add the grilled fennel and toss.

In a small bowl, whisk all dressing ingredients together and pour over fennel salad. To serve, garnish with Parmesan shavings.