Fennel with creamy mozzarella

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10 min


6 Servings

Fennel with creamy mozzarella

James Tse


  • 1 large fennel bulb
  • 1 ball buffalo mozzarella , about 250 g
  • 1/3 cup black olives , optional
  • 2-Jan large orange
  • 2 tbsp extra-virgin olive oil
  • 1/8 tsp salt , preferably kosher


  • Trim feathery green fronds and tough tops from fennel and save some fronds for garnish. Place fennel on a cutting board and slice in half. Remove and discard core. Thinly slice fennel. Arrange over a platter. Slice mozzarella into rounds and arrange on top of fennel, along with olives. Grate 1 tsp zest from orange and squeeze juice from it. Drizzle salad with oil and orange juice. Sprinkle with zest and salt. Garnish with fronds.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 10 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 236 mg.

Kitchen tip:

If you can’t get buffalo mozzarella, feta is a great substitute in this dish. If you use feta, omit the salt.