Fennel, celery and mozzarella salad

Tamasin Day Lewis's perfect antipasto can be made entirely from the contents of a well-stocked store-cupboard and fridge
By Tamasin Day-Lewis
Fennel, celery and mozzarella salad
  • Rating:
  • Serves: 4
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 bulb fennel, tough outer layers removed
  • 2 whole pieces buffalo mozzarella, drained and thinly sliced
  • heart celery, pale centre stalks only, thinly sliced diagonally
  • 125 ml extra virgin olive oil, preferably estate-bottled
  • juice of 1 lemons
  • freshly ground salt and black pepper
  • warm baguette or ciabatta bread, to serve


1. Halve the trimmed fennel bulbs and remove the tough triangular cores. Slice the flesh wafer-thin, using a mandolin or by hand.

2. Arrange the mozzarella slices in a single layer on a large dark plate.

3. Strew the fennel and celery over the mozzarella.

4. Season generously, lash on the olive oil and lemon juice,

5. Serve with a warm baguette or ciabatta bread.

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