Fennel Salad with Bocconcini

Fennel Salad with Bocconcini

Fennel belongs to the carrot family. It can be eaten raw or cooked. It is high in dietary fiber, potassium, and many vitamins. It has a distinct taste that can be related to black licorice. In this recipe, we bake the fennel and mix it with a variety of fruit and mini Mozzarella balls called Bocconcini. This salad has a rich flavour profile and only uses a simple vinaigrette. Try it out with your homemade Mozzarella!

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Fennel Salad with Bocconcini

Serves 4


  • 15 minutes cutting and washing veggies and fruit
  • 15 minutes baking time
  • 5 minutes getting the salad ready to eat

Utensils needed:

  • Baking sheet
  • Cutting board and a sharp knife
  • Aluminum foil or parchment paper


  • 3 fennel
  • 2 tbsp of olive oil
  • Salt and pepper to taste
  • 1 cantaloupe, cut in mouth-size pieces
  • 1 cup of raspberries
  • 1 cup of blueberries
  • 1 cup of blackberries
  • 1 package of Bocconcini (usually comes in about 200 g/ 7 oz)
  • 3 basil leaves, chopped

Ingredients for the vinaigrette:

  • ½ a cup of olive oil
  • 3 tbsp of balsamic vinegar
  • ¼ tsp of salt to taste
  • Ground pepper to taste
Fennel Salad with Bocconcini

Cut the stems off the fennel plant, and peel off the first layer

Fennel Salad with Bocconcini

The fennel cut into strips and drizzled with olive oil is ready for baking


  • Preheat oven to 220 C/ 428 F
  • Cut the stem off the fennel 
  • Peel the first layer off the fennel then wash them well
  • Cut the fennel into strips. Since fennel is layered, this will happen easily
  • Place the strips on a baking sheet with parchment paper or aluminum foil
  • Add 2 tbsp of olive oil, salt and pepper
  • Bake for 15 minutes then let cool 
  • Add fennel and melon to a bowl 
  • Mix the vinaigrette ingredients and add to the fennel and melon
  • Add the berries and the bocconcini, don’t mix since the berries might get damaged
  • Sprinkle the basil over it
  • Serve and enjoy!

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