Fennel Salad with Pistachios

It’s strange how something so simple can linger in memory. This fennel pistachio sumac salad – crisp, tangy, soft-yet-crunchy – it has this thing where it wakes everything up at once. The licorice snap of raw fennel against lemon and the dusty citrus of sumac… then that sudden, toasty bite of pistachio. I made it the other week for lunch, thinking it’d be just a light side, but ended up eating nearly the whole bowl standing by the counter. The olive oil soaks just right into the paper-thin fennel, and you keep going back for more, just one more bite.

Why You’ll Crave It

• The mix of textures – silky fennel, crunchy pistachios, soft herbs – is wildly satisfying
• Sumac adds this unexpected brightness, like lemon but rounder, more mellow
• Vegetarian, raw, fresh – but still feels like a real dish, not a side thought
• It comes together fast. No cooking unless you count toasting the nuts.
• Beautiful enough to serve for guests but calming enough to eat in your pajamas

The first time I made this salad, I was just trying to clean out the fridge, and now it’s in my weekly rotation.

What You’ll Need

• Fennel bulb: 1 medium bulb, peeled if outer layer is tough, then sliced as thin as humanly possible
• Pistachios: 50 grams, rough-chopped – I like them a tiny bit warm from the pan
• Red onion: 1 small, sliced super thin – not too much or it’ll steal the show
• Fresh parsley: A generous handful, chopped loosely – don’t overthink it
• Sumac: 1 teaspoon – maybe a touch more if you love tart flavors
• Olive oil: 3 tablespoons, good stuff if you have it
• Lemon juice: 1 tablespoon – brightens everything, don’t skip it
• Salt: To taste – you’ll need more than you think
• Pepper: Freshly ground is best, but any will work

Easy How-To

Shave the fennel

First thing – slice that fennel bulb thinly. Thinner the better… I mean borderline transparent. If you’ve got a mandoline, now is its moment. If not, a sharp knife and patience work. Discard any outer bits that feel tough. I sometimes keep a few fronds for a bit of feathered garnish on top, too.

Toast the pistachios

Pop the pistachios into a dry skillet – medium heat, nothing fancy. Stir now and then, just until they smell like warmth and you see a tiny bit of browning. That’s all. Take them off right away so they don’t burn. It’s easy to get distracted and go too far – I’ve done it too many times.

Combine the base

In a big bowl (wide one helps with mixing gently), toss the shaved fennel with the red onions and parsley. Don’t add nuts just yet – they like to float to the top and stay crisp, so save them for the end.

Dress it up

Drizzle in the olive oil and lemon juice, add the sumac, then sprinkle with salt and pepper. Use your hands if you’re gentle – you’re not mashing, just moving things around so everything gets that glossy glow. Taste it – it should feel alive on your tongue.

Finish and serve

Now sprinkle the toasted pistachios over top, maybe a few parsley leaves or fennel fronds if they’re nice-looking. I sometimes give the tiniest last squeeze of lemon right before serving, but that’s optional. Serve immediately, before the fennel starts to wilt – though even then, it’s still oddly delicious.

Good to Know

• The salad keeps okay for a few hours, but don’t refrigerate too far ahead or the fennel will go soft – and it’s better with snap
• If your pistachios are salted, cut back a bit on the added salt or just taste first and go slow
• I once added thin slices of pear and it turned into this sort of elegant, surprising lunch for one

Serving Ideas

• Serve with grilled fish, especially something rich like salmon or mackerel – the brightness is magic
• Add to a mezze-style spread with hummus, olives, flatbread, and marinated feta
• Top with seared halloumi or chickpeas to turn it into something more filling

Top Tricks

• Slicing fennel thinly makes or breaks this salad – really take your time or use the mandoline
• Let the salad sit for 10 minutes after dressing if you want the flavors to meld more – just don’t go too long or the crunch fades

Frequently Asked Questions

Can I use another kind of nut?

Yes, almonds or walnuts are nice backups – toast them, too. Just keep the chunks decent-sized so they keep that crunchy balance.

Is sumac essential?

Sort of, yes. It gives the salad its brightness and edge. If you don’t have any, a little lemon zest helps, or extra lemon juice – but it won’t be quite the same.

Can I prep it ahead of time?

You can prep all the parts – shave the fennel, chop the parsley, toast the nuts, make the dressing – and then just toss right before serving. I’d recommend leaving the onion out until the end to keep it from overpowering everything.

Is this salad vegan?

It is, yes. No cheese, no meat, no dairy – just clean, plant-based things with big flavor.

Can I make it a meal?

Absolutely. Add lentils for protein or grilled chicken if you like. A torn ball of burrata makes it feel pretty indulgent, even though it’s still light.