Orange, Fennel & Burrata Salad

Fennel is one of those ingredients that invites curiosity. With its delicate, anise-like aroma and crisp texture, it can feel a little bold and unfamiliar at first. But paired thoughtfully, fennel becomes a truly elegant companion on the plate — especially when gently mellowed in good olive oil.

This salad is a quiet celebration of summer. Juicy oranges brighten the palate with their sweet tang, while pickled red onions bring a gentle zing and a pop of colour. Creamy burrata adds richness, and crushed pistachios finish everything off with just the right amount of crunch.

Let the fennel sit in olive oil for a few minutes before assembling — this softens its sharper notes and allows the flavours to harmonize beautifully.

INGREDIENTS

1/2 fennel bulb, thinly shaved
1 orange, peeled and sliced into rounds
1 burrata
1 tablespoon pickled red onions (RECIPE)
1 tablespoon chopped pistachios
1 tablespoon olive oil (for marinating the fennel)
1 teaspoon olive oil (for drizzling)
A pinch of salt

METHOD

Thinly shave the fennel and place it in a small bowl with 1 tablespoon of olive oil and a pinch of salt. Let it marinate for about 10 minutes to soften its flavour.

Peel and slice the orange into thin rounds or segments, removing any seeds.

On a serving plate, arrange the marinated fennel and orange slices.

Gently tear the burrata and place on top.

Scatter over the pickled red onions and chopped pistachios.

Finish with a light drizzle of olive oil and a pinch more salt, if needed.

Serve immediately — preferably with a window open, sunlight streaming in, and time to savour every bite.