Crunchy fennel & ham

Featured in Nibbles and bites when hunger strikes.

This is the perfect starter for a light and classy meal. Crisp fennel is tossed with basil-infused olive oil, lemon juice, and seasoned nicely. Thin slices of Serrano ham pair beautifully with crumbled feta. Finish it off with toasted pine nuts and some fresh basil for a polished touch. It's easy to whip up and full of harmonious flavors, making it great for get-togethers or family dinners.

alicia in the kitchen
Updated on Wed, 18 Jun 2025 09:01:25 GMT
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Crunchy fennel & Serrano ham | tasteofsavor.com

This chilled fennel and Serrano ham salad is just right for a light lunch or if you want to start a dinner with friends on a fancy note. The fennel's crisp snap plays off the big flavors of the cured ham, all with that sunny Mediterranean vibe.

I first had this while traveling through Spain, and now it shows up at all my summer dinners. Friends always ask how to make it after tasting it.

Fresh Ingredients

  • Six small fennel bulbs: They bring a refreshing bite and that light licorice flavor.
  • One lemon, organic: Use the zest if you want, but the juice is a must for zing and freshness.
  • Half a bunch of fresh basil: Super aromatic—makes all the difference.
  • One tablespoon pine nuts: Nutty plus a little crunchy texture for fun.
  • 100g feta cheese: Adds a creamy, salty bite that totally works here.
  • Six slices Serrano ham: The bold taste lifts the salad and balances the lighter stuff.
  • Fine gray sea salt and cracked black pepper: For that extra hit of flavor.
  • One deciliter extra virgin olive oil: Go for the fruity kind for best taste.

Step-by-Step Directions

Finishing Touches:
Tip your salad into a deep serving dish. Crumble the feta with your hands so you get imperfect chunks and scatter it on top. Lay Serrano strips on, bunching them here and there for a little drama. Toss on the pine nuts and add a few whole basil leaves for a punch of color.
Putting It Together:
After you dry off the fennel, pop it in a roomy bowl. Strain the fragrant basil oil over the top. Squeeze in lemon juice, season it with salt and pepper, and toss everything gently so you don't break the fennel up.
Browning the Pine Nuts:
Set your oven to 160°C, spread the pine nuts out on a baking sheet, and bake for five minutes. Watch 'em—once golden, they're ready, so pull them out quick.
Kicking Up the Flavors:
Warm olive oil up in a small pot, but don't let it smoke. Drop whole basil leaves in, keep it on low for about 5 minutes, turn off the heat, and let it all cool down. This makes the oil super flavorful and fragrant.
Prepping Fennel:
Wash the fennel bulbs really well. Peel off the outside if it feels tough. Use a mandoline or sharp knife to get super thin slices. Right away, dunk them in a bowl of ice water. This keeps them crisp and tames the strong flavor a bit.

I can't get enough fennel. Learned to love it in Italy, when a grandma showed me that a soak in ice water keeps the anise taste in check. It totally changed how I cook what used to be a veggie I'd skip.

Storing Tips

This salad does just fine in the fridge for a full day if you stick it in an airtight box. Fennel stays crisp, and the flavors only get deeper. Don't prep far ahead though—ham gets weird if it sits too long. If you want to get a jump on things, slice the fennel and make the basil oil a day before, then just mix it all right at the last minute.

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Enjoy fennel with Serrano ham and feta | tasteofsavor.com

Ways to Switch it Up

No Serrano? Prosciutto or Parma ham are both tasty swaps. For a meatless spin, go for black olives with sun-dried tomatoes instead of ham. Feta too salty? Try shaved parmesan or ricotta salata for a smoother vibe. You want it bolder? Add thin slices of fresh chili or sprinkle in a little Espelette pepper.

Perfect Pairings

Treat yourself by serving this with rustic bread toasted and rubbed with a garlic clove. If you're hungrier, pair it with cold cucumber soup when it's hot out, or creamy squash soup when it's cold. It's awesome for Mediterranean-style barbecues, and goes really well with grilled fish like sea bass or bream.

Chef Tricks

Save the green feathery fennel tops—they're great for flavoring broth or looking pretty on your plate. Try cutting fennel in a bunch of different thicknesses till you find what you like. For a little sweetness, a drizzle of thyme honey is magic with the salty ham and feta.

Frequently Asked Questions

→ How do you pick the right fennel?

Grab small, firm, white fennel bulbs with green tops and stems. Steer clear of ones with brown spots or soft patches.

→ Can I swap the Serrano ham?

Absolutely! Parma ham works well, or you could go vegetarian with avocado slices or sun-dried tomato rounds.

→ How do you toast pine nuts?

Spread the pine nuts on a baking sheet and bake them at 160°C for about 5 minutes, just until they're lightly golden.

→ What if I don't have feta?

No problem! Sub it with goat cheese or ricotta for a similar feel.

→ What pairs well with this dish?

This works wonderfully with toasted bread on the side or alongside a green salad for a balanced, delicious meal.

Crunchy fennel & ham

Crisp fennel with Serrano ham, feta, and roasted pine nuts.

Prep Time
20 Minutes
Cook Time
5 Minutes
Total Time
25 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Veggies and Cheese

01 100g of feta
02 6 small fennel bulbs

→ Cured Meat

03 6 slices of Serrano ham

→ Seasonings and Herbs

04 Juice from 1 lemon
05 1 tablespoon of pine nuts
06 Gray fine salt
07 Freshly ground pepper
08 1/2 bunch of basil
09 1dl of olive oil

Instructions

Step 01

In a preheated oven at 160°C, toast the pine nuts for about 5 minutes.

Step 02

Clean the fennel bulbs and peel off the first layer. Slice them thin with a mandoline and immerse them in a bowl of cold water with ice.

Step 03

Warm the olive oil over low heat, toss in the basil, then take it off the stove to let it infuse.

Step 04

Drain the thin fennel slices and gently pat them dry with a clean cloth. Place them in a bowl, add the infused oil, lemon juice, salt, and pepper. Mix until every piece is coated.

Step 05

In a deep dish, layer the seasoned fennel slices. Top with crumbled feta, Serrano ham slices, and the toasted pine nuts. Garnish with a few fresh basil leaves.

Notes

  1. For the best taste, pick fresh basil and high-quality olive oil.

Tools You'll Need

  • Mandoline slicer
  • Oven
  • Clean cloth
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Feta contains lactose
  • Pine nuts fall under tree nuts

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240.5
  • Total Fat: 16.8 g
  • Total Carbohydrate: 12.4 g
  • Protein: 8.6 g