This fresh, summary salad has it all. Sweetness and crunch from the fennel bulb, punch and acidity from the lemon and mint + oozy creaminess from the Burrata. Make it a meal by adding some crusty sourdough on the side.


Mint, Fennel & Burrata Salad Recipe


  • 1 fennel bulb, core removed and thinly sliced (reserve the top).
  • 1-2 tbs Extra Virgin Olive Oil.
  • Lemon zest strips from 1 lemon.
  • Juice from one lemon.
  • One homemade Burrata ball (approx. 150g).
  • 1/3 cup fresh mint leaves.
  • 1 tbs. feathery, green fennel leaves.
  • Sea salt and freshly ground pepper to taste.
  • Toasted crusty sourdough (optional).


  1. Put the fennel bulb slices, 1 tbs. EVOO, zest strips and lemon juice in a bowl and season with salt and pepper to taste. Let it sit and marinate for 15 minutes.
  2. After 15 minutes split the fennel salad between two plates (or combine on a serving platter) and arrange the torn burrata, fresh mint and fennel leaves on top. Finish with a little extra EVOO if desired.
  3. To make it a meal, serve with crusty sourdough.
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