Mandarin Fennel Burrata Salad Recipe

Some days, when I’m moving a little too quickly, I find myself craving something that slows the pace down the moment I begin to prepare it.

A dish that feels light, fresh, and uncomplicated, the kind you can assemble without much effort but still enjoy as if you’ve treated yourself.

There’s something grounding about slicing fennel, feeling its cool crispness, and pairing it with sweet mandarin segments. It’s a quiet kind of balance.

The sweetness of the mandarins, the crunch of fennel, and the soft, creamy burrata come together in a way that feels bright but calming at the same time.

Behind the Recipe

This recipe came from a moment of wanting something both refreshing and comforting.

Burrata has always been one of my favorite cheeses because of its soft, creamy center, and fennel adds just enough crispness and herbal flavor to keep the dish lively.

The mandarins bring a natural sweetness that pairs beautifully with everything else.

Why I Love This Recipe?

• I love how the fennel’s anise scent cuts through the sweetness like a whisper in a noisy room.
• Joy erupts from the way the mandarins are perfectly tender, almost bursting with juice.
• There’s something chaotic and beautiful about balancing creaminess with crispness on the same plate.
• It’s deeply satisfying to see how easy ingredients transform into something with real personality.
• It reminds me of childhood snacks, but dressed up for adults.

Recipe Origin or Trivia

Fennel has long been used in Mediterranean kitchens, valued for its subtle anise flavor and crunchy texture.

Pairing citrus with fennel is a classic Italian combination, often found in winter salads when fresh citrus is at its best. Burrata, originating from Puglia, adds that creamy richness that ties the sweetness and crispness together.

The result is a salad that feels timeless, a blend of Mediterranean simplicity and modern, fresh flavors.

Chef’s Pro Tips for Perfect Results

1. Use room-temperature burrata for the creamiest texture.
2. Slice fennel paper-thin for the best crunch.
3. Choose mandarins that are sweet and juicy for balance.
4. Finish with flaky sea salt, it makes a noticeable difference.
5. Add olive oil right before serving to keep everything crisp.

Kitchen Tools You’ll Need

1. Sharp chef’s knife
2. Cutting board
3. Large mixing bowl
4. Serving platter or plates

Ingredients in This Recipe

• 2 fennel bulbs preferably firm and fresh
• 3 mandarins peeled and segmented
• 200 g burrata cheese preferably at room temperature
• 1 tablespoon olive oil extra virgin preferred
• Salt preferably flaky sea salt to taste
• Black pepper to taste freshly ground

Ingredient Substitutions

• Mandarins: Use oranges, blood oranges, or grapefruit segments.
• Burrata: Replace with fresh mozzarella or ricotta if needed.
• Fennel: Thinly sliced celery for crunch, though flavor differs.
• Olive oil: Lemon olive oil or infused oils for added dimension.
• Black pepper: Pink peppercorns for a lighter, floral note.

Ingredient Spotlight

Fennel:
Its crisp, slightly sweet, and gently anise-like flavor gives the salad structure and freshness. When sliced thin, it becomes a refreshing backdrop to richer ingredients.

Burrata:
With its soft, creamy center, burrata adds luxurious richness that contrasts beautifully with citrus and crunchy fennel.

Instructions for Making This Recipe

Step 1: Start by thinly slicing the fennel bulbs crosswise with a sharp knife, aiming for almost translucent, delicate slices. Place the fennel slices into a large mixing bowl to prepare for assembly.

Step 2: Gently peel the mandarins and cut them into thin slices, removing any membranes. Add the segments to the bowl with the fennel slices.

Step 3: Drizzle the olive oil over the fennel and mandarins, then sprinkle with a pinch of salt and some freshly ground black pepper to taste. Toss everything gently to coat the ingredients without breaking up the segments.

Step 4: Transfer the salad mixture onto a serving platter or individual plates, creating an even layer that showcases the colorful segments and crisp fennel slices.

Step 5: Finish the presentation with a light drizzle of extra olive oil, an optional pinch of sea salt, and a few extra black pepper grounds for flavor. Serve immediately for the best texture and freshness.

Fennel and Mandarin Salad with Burrata

This salad features thinly sliced fennel bulbs and juicy mandarin segments layered together to create a vibrant texture and flavor contrast. Burrata cheese is added at the end to introduce a creamy richness, resulting in a refreshing and visually appealing dish with crisp, tender, and luscious elements.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Modern European

Servings 4

Calories 300 kcal

Equipment

• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Serving platter or plates

Ingredients

  

• 2 fennel bulbs preferably firm and fresh
• 3 mandarins peeled and segmented
• 200 g burrata cheese preferably at room temperature
• 1 tablespoon olive oil extra virgin preferred
• to taste salt preferably flaky sea salt
• to taste black pepper freshly ground

Instructions

 

• Start by thinly slicing the fennel bulbs crosswise with a sharp knife, aiming for almost translucent, delicate slices. Place the fennel slices into a large mixing bowl to prepare for assembly.
  
• Gently peel the mandarins and cut them into thin slices, removing any membranes. Add the segments to the bowl with the fennel slices.
  
• Drizzle the olive oil over the fennel and mandarins, then sprinkle with a pinch of salt and some freshly ground black pepper to taste. Toss everything gently to coat the ingredients without breaking up the segments.
  
• Transfer the salad mixture onto a serving platter or individual plates, creating an even layer that showcases the colorful segments and crisp fennel slices.
  
• Finish the presentation with a light drizzle of extra olive oil, an optional pinch of sea salt, and a few extra black pepper grounds for flavor. Serve immediately for the best texture and freshness.
  

Notes

For extra flavor, consider adding thinly sliced fennel fronds or a splash of lemon juice before serving.

Nutrition Facts (Approximate per serving, 4 servings)

Texture & Flavor Secrets

• Thin fennel slices ensure a delicate crunch.
• Juicy mandarins balance the richness of burrata.
• Flaky salt adds subtle pops of flavor.
• Olive oil ties everything together without heaviness.
• Fresh pepper enhances citrus and creaminess.

Cooking Tips & Tricks

• Save fennel fronds for garnish, they add a pretty, fresh touch.
• Peel mandarins cleanly to avoid bitterness from the pith.
• Add a splash of lemon juice for more brightness.
• Chill the plate before serving for extra crispness.
• Layer ingredients loosely; overcrowding softens fennel.

What to Avoid

1. Don’t use underripe fennel, it will taste woody and lack sweetness.
2. Avoid fridge-cold burrata, it loses creaminess.
3. Don’t over salt, burrata is delicate.
4. Avoid tossing aggressively, fennel bruises easily.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Make-Ahead and Storage Tips

• Slice fennel up to 4 hours in advance; store covered in cold water, then drain before using.
• Add mandarin and burrata only just before serving.
• Not ideal for leftovers, fennel loses crispness.

What to Serve With It

• Chicken
• Oven Bread
• Lemon Pasta
• Roasted Vegetables
• Risotto
• Tomato Basil Soup

Creative Leftover Transformations

• Add to mixed greens for a larger salad.
• Serve over toasted sourdough with extra olive oil.
• Toss with quinoa for a light grain bowl.
• Use fennel and citrus as topping for grilled salmon.

Additional Tips

• Add toasted pistachios for crunch.
• Drizzle balsamic reduction for a sweet finish.
• Use blood oranges when in season for color.
• Add chili flakes for subtle heat.

Make It a Showstopper

Arrange fennel in a circular pattern, tuck mandarin slices between the layers, and place the burrata right in the center. Drizzle olive oil in slow, even swirls and finish with fennel fronds and flaky salt for a clean, elegant presentation that looks restaurant-ready.

Variations to Try

1. Pistachio Citrus Salad: Add nuts and switch mandarins for oranges.
2. Herbed Burrata Salad: Add basil, mint, or tarragon.
3. Spicy Citrus Salad: Add chili oil or crushed red pepper.
4. Honey Citrus Salad: Drizzle with a tiny bit of honey.
5. Mediterranean Twist: Add olives and shaved Parmesan.

FAQs

1. Do I need to cook the fennel?
   No, it’s best raw and thinly sliced.
2. Can I make this ahead of time?
   Assemble just before serving for freshness.
3. Can I use oranges instead of mandarins?
   Yes, any sweet citrus works.
4. Does burrata need to be room temperature?
   Yes, it softens and tastes better.
5. Can I add greens?
   Arugula works beautifully.
6. How do I cut fennel correctly?
   Trim the fronds and slice the bulb thinly from top to base.
7. Is this salad filling enough for a meal?
   Light, but perfect with bread or soup.
8. Can I swap olive oil?
   Lemon olive oil adds extra brightness.
9. How do I keep fennel from browning?
   Store slices in cold water until use.
10. Can I make this without cheese?
    Yes, it becomes a clean citrus fennel salad.