Spring Fennel Salad with Peas, Cherry Tomatoes, and Feta Recipe
A vibrant and refreshing Spring Fennel Salad featuring crisp mixed greens, thinly sliced fennel, sautéed asparagus, fresh peas, cherry tomatoes, cucumber, crumbled feta, and crunchy pepitas, all tossed in a light apple cider vinaigrette. Perfect for a light lunch or a colorful side dish.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 27 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Greens
- 5 oz. mixed greens (like mesclun or spring mix)
- ½ cup fresh peas
- ½ cup yellow cherry tomatoes, sliced in half
- 1 cucumber, sliced into half-inch slices and halved
- 1 fennel bulb, outer skin removed, fronds removed, thinly sliced around the core
- 1 bunch asparagus, woody ends removed, stalks chopped in half
Dressing and Seasoning
- 1 tbsp. olive oil (for sautéing asparagus)
- 3 oz. apple cider vinaigrette (optional)
- Salt and pepper, liberal sprinkle
Other
- 4 oz. crumbled feta cheese
- ¼ cup pepitas
- Italian croutons (optional, as desired)
Instructions
- Prepare Vegetables: Slice the yellow cherry tomatoes in half and cut the cucumber into half-inch slices, then halving the slices for bite-sized pieces. Remove the outer skin and fronds of the fennel bulb, then thinly slice it carefully around the core to preserve the shape and texture.
- Sauté Asparagus: Trim the woody ends off the asparagus bunch, chop the stalks in half lengthwise, then sauté them in a skillet with 1 tablespoon of olive oil over medium heat for 5-7 minutes until tender but still vibrant. Season with salt and pepper and then remove from heat. Refrigerate the sautéed asparagus for about 1 hour to chill before assembling the salad.
- Assemble Salad: In a large salad bowl, layer the mixed greens first to create a fresh base. Evenly distribute the sliced fennel and cucumber among the greens. Next, add the chilled sautéed asparagus in small bunches throughout the bowl. Sprinkle the fresh peas evenly over the salad, followed by the crumbled feta cheese. Add optional Italian croutons as desired, then distribute the sliced cherry tomatoes on top. Finally, sprinkle the pepitas for a crunchy finish.
- Dress and Serve: Drizzle the optional apple cider vinaigrette evenly over the salad to enhance the flavors. Toss lightly if preferred, or serve as layered. Enjoy immediately for the freshest taste.
Notes
- Sautéing the asparagus adds a subtle depth of flavor and softens its texture while chilling preserves the salad's refreshing qualities.
- Removing the fennel fronds and slicing carefully around the core prevents bitterness and maintains a pleasant crunch.
- The apple cider vinaigrette is optional; a simple lemon vinaigrette or olive oil and vinegar can be used as alternatives.
- For a vegan version, omit the feta cheese and croutons or choose vegan-friendly alternatives.
- To save time, asparagus can be blanched briefly instead of sautéed but will result in a different texture and flavor.
