
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.

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.