Mediterranean Salad with Clementines, Fennel and Olives

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  • 1 lb. extra-firm tofu, drained and cut into 1-inch-thick slices
  • 1 1/2 Tbs. fresh lemon juice
  • 1/2 tsp. coarse (kosher) salt
  • 1/4 tsp. freshly ground pepper
  • 1 Tbs. plus 1 tsp. olive oil
  • 1 Tbs. herbes de Provence
  • 3 clementines or small seedless oranges
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. fresh lemon juice
  • 2 small fennel bulbs, halved, cored and cut into very thin strips
  • 1/4 cup good-quality olives, such as kalamata


1. To make grilled tofu: Prepare grill. Sprinkle tofu with lemon juice, salt and pepper, then brush with oil. Place on grill and cook until grill marks appear, turning once, about 6 minutes per side. Transfer to cutting board and cut into 1-inch cubes. Sprinkle with herbes de Provence and set aside.

2. Squeeze juice from 1 clementine into large bowl. Whisk in oil, parsley and lemon juice; season with salt and freshly ground pepper to taste.

3. Peel and section remaining clementines; add to vinaigrette in bowl along with fennel strips, olives and grilled tofu cubes. Toss gently to combine and serve.

Nutrition Information

  • Calories 214
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 448 mg
  • Sugar Content 0 g