Description
A fresh and flavorful baked feta salad featuring creamy, warm baked feta cheese paired with bright, sweet mandarins and crisp, anise-flavored fennel. This vibrant, colorful salad balances sweet, savory, and tangy notes, perfect as a light lunch, appetizer, or side dish. It highlights seasonal citrus and herbs, offering a refreshing and adaptable recipe ideal for spring and winter menus.
Ingredients
Scale
Main Ingredients
- 1 block of good-quality, crumbly feta cheese (about 200g)
- 3–4 fresh mandarins, peeled and segmented
- 1 fresh fennel bulb, thinly sliced
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh herbs (dill or parsley), chopped
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1/4 cup toasted nuts (toasted almonds or pine nuts)
- Pinch of red pepper flakes or sliced fresh chili (for a spicy kick)
- Handful of arugula or baby spinach (for greens upgrade)
- Pomegranate seeds or roasted chickpeas (for extra crunch)
- Honey drizzle (for garnish)
Instructions
- Prepare the Feta: Preheat your oven to 375°F (190°C). Place the block of feta cheese in a small baking dish, drizzle generously with 2 tablespoons of extra virgin olive oil, and bake for about 15 minutes until the feta is slightly golden and soft but still holds its shape.
- Slice the Fennel: While the feta is baking, thinly slice the fresh fennel bulb using a sharp knife or mandoline to achieve even, delicate slices that add crunch and mild licorice flavor.
- Segment the Mandarins: Carefully peel and segment the mandarins, removing all seeds and pith to ensure juicy and sweet citrus bursts in every bite.
- Assemble the Salad: In a large bowl, gently toss the fennel slices, mandarin segments, and fresh herbs. Add a drizzle of lemon juice and additional olive oil if desired, then season with salt and freshly ground pepper to taste.
- Combine and Serve: Transfer the warm baked feta into the salad bowl and gently toss to combine everything. Optionally, sprinkle toasted nuts on top for added texture and serve immediately for the freshest flavor experience.
Notes
- Choose ripe mandarins for sweeter, more balanced flavor.
- Do not overbake the feta to keep it tender and creamy; avoid drying it out.
- Slice the fennel very thinly with a mandoline or sharp knife to prevent overpowering the salad.
- Lightly toast nuts before adding to enhance their flavor and crunch.
- Use fresh dill or parsley herbs to bring brightness and freshness to the dish.
- Store leftover salad and baked feta separately in airtight containers in the refrigerator for up to 2 days.
- Freezing the salad is not recommended due to texture changes; baked feta can be frozen but may alter in texture once thawed.
- Reheat baked feta gently at 300°F (150°C) for 5-7 minutes to avoid drying before adding back to salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: baked feta salad, mandarin salad, fennel salad, Mediterranean salad, citrus salad, spring salad, appetizer, gluten free
