Photo of Fennel & roasted pepper salad with arugula & parmesan by WW

Fennel & roasted pepper salad with arugula & parmesan

SmartPoints® value per serving
Total Time
25 min
25 min
This salad is chock full of Italian flavors, more of a classic antipasto platter preparation than a tossed salad. It makes for a pretty addition to the table when entertaining. Fennel offers more flavor than celery, but can be as tough and fibrous if it's not sliced as thinly as possible. If you have a mandoline, this is the time to use it. The parmesan that tops the salad also benefits from an ultra thin slice. Use a vegetable peeler or cheese shaving knife for it, and garnish the salad with a generous sprinkling of cracked black pepper before serving. A fabulous side to a simple pizza or Italian flatbread, the salad is also great on its own, served with a crusty ciabatta loaf.


uncooked shallot(s)

¼ cup(s), minced

balsamic vinegar

¼ cup(s)


3 Tbsp, warm

Dijon mustard

4 tsp

olive oil

4 tsp

kosher salt

¾ tsp

black pepper

¼ tsp


5 oz, about 6 c

uncooked fennel bulb(s)

1½ cup(s), thinly sliced

roasted red peppers (packed in water)

1 cup(s), chopped

parmesan cheese

¾ oz, thinly shaved


16 medium, Kalamata, pitted, thinly sliced


3 Tbsp, chopped (for garnish)


  1. Whisk together shallot, vinegar, water, mustard, oil, salt and pepper; set aside.
  2. Scatter arugula in bottom of a deep serving platter; top with fennel and peppers. Drizzle with vinaigrette; garnish with cheese, olives and basil.
  3. Serving size: 2 c salad with 2 Tbsp dressing

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