Fennel & orange salad with currants & fetta

serves 6-8 as side dish
difficulty easy
prep time 5mins (approx.)
total time 20mins (approx.)
main ingredient(s) Fennel, orange, fetta, currants, Citrus

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I make it over and over again, sometimes using blood oranges if they’re around. The sweetness of the oranges and currants and the spiky flavour of dried chilli works perfectly with the salty fetta and the anise notes in the fennel.


150 ml red wine vinegar
100 grams currants
1 teaspoon chilli flakes
1 large red onion, finely diced
2 bulbs fennel, sliced into 1cm wedges
3 oranges, peeled and sliced
80 ml extra virgin olive oil
150 grams fetta
3 sprigs mint
salt flakes
freshly ground pepper


In a small pot, add the vinegar, currants and chilli flakes and bring to a simmer for 2 minutes over high heat. Take off the heat and add the diced onion. Stir and allow to steep for at least 5 minutes.

Lay the fennel and orange slices on a plate and season with salt and pepper. When you’re ready to serve add the oil to the currant mix and stir. Spoon the currant dressing over the orange and fennel then sprinkle with the crumbled fetta and the mint.

Comments & Reviews2

O's picture
Aug 18, 2011

i made this the other night.. was missing a few ingredients though... used blood oranges, ricotta and barberries.. was still mighty tasty and looked so pretty on the plate

MonkeyCrime's picture
May 30, 2015

I never would have considered making this myself - sounded weird. I was lucky enough to have someone make it for me and I think it's quite possibly the best salad I've ever had. Absolutely beautiful.

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