Fennel Slaw with Honey-Mastiha Dressing

A delicious salad that stands up to great barbecued meats and more.
15 min


  • 2 large fennel bulbs trimmed and cut into thin slices
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. Greek honey
  • Salt and freshly ground black pepper
  • ½ tsp. mastiha ground with ½ tsp. salt in a mortar with a pestle
  • 1/3 cup extra virgin Greek olive oil
  • 4 tbsp. hazelnuts lightly toasted
  • 4 tbsp. good quality blue cheese Roquefort or Greek kopanisti cheese


  1. As you slice the fennel, place the pieces in a bowl filled with ice water to crisp for 5 minutes. Strain and pat dry with a clean kitchen towel. Transfer to a serving bowl.
  2. Whisk together the olive oil, lemon juice, honey, salt, pepper and mastiha until a unified emulsion forms.
  3. Garnish the fennel slices with the toasted hazelnuts and blue cheese and pour in the dressing. Serve.
  4. Note: You can add a few chopped fennel fronds to the salad, too.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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