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Easy Mediterranean Endive, Radicchio, Fennel, Dill, Walnut, Date & Feta Salad

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Welcome to our Easy Mediterranean Endive Radicchio Fennel Dill Walnut Feta Salad recipe!

Welcome to Easy Mediterranean cuisine! Today, we will be introducing you to a salad that will bring the flavors and aromas of the Mediterranean. This salad is a masterpiece of taste and texture, combining crisp endive, bitter radicchio, sweet and crunchy fennel, fresh and aromatic dill, nutty and rich walnuts, and tangy and creamy feta cheese.

Enjoy our post on Easy Mediterranean Lasagna.

This salad is not only a feast for the senses, but also a healthy and refreshing option. Endive and radicchio are packed with vitamins and minerals, while fennel is known for its digestive benefits. Dill adds a unique and flavorful touch, while walnuts provide healthy fats and protein. And the feta cheese, well, it’s the cherry on top, adding a tangy and creamy finish to the salad – add feta cheese adds so much sustenance.

We know that salads can sometimes be boring and uninspiring, but not this one. This Easy Mediterranean Endive Radicchio Fennel Dill Walnut Feta Salad will change your perception of salads forever. It’s perfect for a light lunch, or as a side dish to any Mediterranean-inspired meal. It’s also a great option for any anytime gathering, a picnic in the park or even a treat to bring to work for a packed lunch.

The recipe is incredibly easy to make, and it can be tailored to your taste. You can add or remove any ingredients you like, and it will still be delicious. You can also play around with the dressing, using a classic vinaigrette, a lemon and olive oil dressing, or even a yogurt-based dressing. The possibilities are endless!

We assure you that once you try this salad, it will become a staple in your recipe collection. It’s a salad really pops in taste – the combination of 4 different greens simply works, and it’s also a salad that you’ll love to make and eat. So, without further ado, let’s get started and make the Easy Mediterranean Endive Radicchio Fennel Dill Walnut Feta Salad!

Lastly, the evidence-based health benefits of the Mediterranean diet are so deliciousanyone can do it ! Enjoy!!

– ‘Dr. Thomas’ Campi, editor – Food is Mood!

INGREDIENTS:

  • 5 heads Endive (stems to cut off)
  • 1 head of radicchio (medium size) or 3/4 of a large head
  • 2 bulbs Fennel (stalks to cut off)
  • 3 bunches of dill
  • 1 lb feta cheese (preferably soft sheep variety – love the Sprouts store variety)
  • 10 ounce bag of walnuts
  • XX oz dates (a whole plastic container)
  • 1 cup extra virgin olive oil (EVOO)
  • 1/3 cup vinegar – white, rice or any kind you like
  • 1/2 tsp salt + 1/4 tsp salt sprinkle on top
  • 1/4 tsp pepper + 1/4 tsp pepper on top

INSTRUCTIONS:

  1. Begin by preparing the vegetables. Cut off the stems from the endives and radicchio and remove any wilted or brown leaves. Cut the fennel bulbs in half, then slice them thinly.
  2. In a large salad bowl, combine the endives, radicchio, fennel, and dill.
  3. Crumble the feta cheese into the bowl and add in the chopped walnuts and the dates.
  4. In a small bowl, whisk together the extra virgin olive oil, vinegar, 1/2 tsp of salt, and 1/4 tsp of pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Sprinkle an additional 1/4 tsp of salt and 1/4 tsp of pepper over the top of the salad.
  7. Serve and enjoy!

TIPS:

  • Make sure to remove any wilted or brown leaves from the endives and radicchio before adding them to the salad to ensure the best flavor and texture.
  • For added flavor, toast the walnuts in a skillet over medium heat for a few minutes before adding them to the salad.
  • If you prefer a sweeter dressing, add a bit more honey or maple syrup to the dressing.
  • Experiment with different types of vinegar, such as balsamic or red wine vinegar, to change up the flavor of the dressing.
  • For a more filling salad, add some cooked and cooled quinoa or farro to the bowl before tossing with the dressing.
  • For a vegan version, you can replace the feta cheese with some sliced avocado or crumbled tofu.
  • If you have a mandoline, use it to thinly slice the fennel, radicchio and endive for a consistent look.
  • If you are not sure how much salad you will need, start with less and add as needed.
  • If you like spicy food, you can add some red pepper flakes to the dressing for a little kick.
  • The salad is best served at room temperature, so take it out of the refrigerator about 30 minutes before serving.
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