Citrus & Fennel Salad
A bright, sharp salad with just enough weight to balance heavier meals—or shift your appetite toward spring.
One of the quiet pleasures of living in Bodrum is that citrus isn’t just something you buy—it’s something that grows around you. Tangerines, oranges, and lemons hang over fences and garden walls, casting that sharp, slightly bitter scent that tells you it’s winter—even when the sun is out.
The local mandarin here—Bodrum mandalinası—has its own character. Thinner skin, brighter aroma, a sweetness that doesn’t try too hard. When unripe, it stays green and intensely fragrant, often used in cocktails much like Satsuma. Some of the best winter flavors in this region come from that fruit. You’ll see it turned into marmalade, dried chips, even mandarin purée. The brand Bodrum Yadigarı makes beautiful versions of each—including a crisp, natural mandarin soda that’s worth tracking down.
This salad came out of that winter brightness. It’s not a planned thing. Just citrus, fennel, something crisp and clean to balance out everything else. You make it once because the fridge looks like this, and then you find yourself reaching for it again—with a better olive oil, or a different citrus, or just a little more care.
Enjoy,
Dilara
One of the best things about winter is citrus at its peak—sweet, juicy, and unapologetically vibrant. When paired with crisp fennel, the result is a salad that wakes up the table. It’s sharp and clean, but grounded too. Something you can serve as a light lunch or as a fresh counterpoint to a rich main.
Orange brings balance and sweetness. Grapefruit offers just enough edge. Fennel cuts through with crunch and that quiet anise note. Add a bit of shaved red onion, toasted hazelnuts for bite, and a vinaigrette that’s bright but layered. It doesn’t try too hard, but it shows up.
This kind of plate works anywhere. Next to a slow-cooked lamb shoulder or grilled fish, it clears the way for the next bite. On its own, it’s lunch. Toss in a bit of burrata or crumbled feta, and it’s even more generous.
It’s the kind of thing you make when meals start to feel too heavy—or when your body just wants something clean, fresh, and full of contrast.
Citrus & Fennel Salad
Serves 2
INGREDIENTS
1 medium fennel bulb
1/4 red onion
1/2 tsp lemon juice
1 orange
1/2 grapefruit
A handful of toasted hazelnuts
A small handful of fresh basil or purple basil leaves
For the dressing:
1 tbsp orange zest
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp pomegranate molasses
1/2 tsp sumac
Sea salt and freshly ground black pepper
METHOD
Slice the fennel to about 2 mm thick—thin enough to soak up the dressing but still hold its shape. The red onion should be even thinner, around 1 mm if possible. If you're using a mandoline, it’s easy to adjust the settings for both.
If cutting by hand, just aim for the onion to be a touch finer than the fennel—it’s sharper and stronger, so a little goes a long way. Toss with lemon juice and a pinch of salt and let sit for 5–10 minutes to soften the sharpness and brighten the flavor.
Segment the citrus: cut off the top and bottom of each fruit, then slice away the peel and pith. Working over a bowl to catch the juices, use a sharp knife to release the segments from between the membranes.
Whisk together the olive oil, lemon juice, pomegranate molasses, orange zest, and sumac. Taste and adjust—it should be bright, sharp, and lightly sweet. Add salt and pepper to balance.
Transfer the marinated fennel and onion to a plate and toss gently with a bit of the dressing. Tuck in the citrus segments and basil leaves. Drizzle with more dressing—just enough to coat, not pool.
Roughly crush the hazelnuts, season with a little olive oil and salt, and scatter them over the top.
Serve right away, while everything is crisp and fresh. If you want to bring it closer to a full meal, add a bit of burrata or a crumble of feta.
Afiyet olsun!