Baked fennel with onions, cherry tomatoes and olives is a simple, quick and very tasty side dish that will win you over at first bite. It’s very similar to the Baked gratinéed fennel recipe, but a little richer, more indulgent and flavorful because of the addition of toasted bread cubes and onions. The Baked gratinéed fennel with onions, cherry tomatoes and olives is a healthy, light and tasty side dish that is prepared in just a few minutes. This delicious fennel recipe, just like the Pan‑fried Mediterranean fennel or the foil‑baked fennel, is truly original and flavorful; and even if you don’t particularly enjoy cooked fennel, I’m sure you’ll like it this way. I say this from experience: even my husband, who hates cooked fennel, appreciated the recipe and asked for seconds! To make the Baked gratinéed fennel with cherry tomatoes, olives and onion and the oven‑flavored bread crostini, simply slice the fennel after cleaning it and toss it with olives, cherry tomatoes, sliced onions, salt, oil, oregano and bread cubes. After a good mix and a bake in the oven, they’ll be ready to enjoy hot or at room temperature. Now let’s head to the kitchen — I’ll explain the recipe step by step. By the way, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make baked fennel with cherry tomatoes, onions and olives
- 2 fennel bulbs (large, fresh and bulbous)
- 1 onion (large)
- 1 tbsp capers (about 0.5 oz)
- 3 oz Taggiasca olives
- 1.5 cups cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- 1 pinch oregano
- 7 oz country‑style bread (cubed)
- to taste parsley (for finishing)
Tools
- Oven
- Bowl
- Baking dish
Preparation
To make Mediterranean‑style baked fennel, start by rinsing the fennel, then remove the fronds and the outer leaves and cut each bulb in half. After that, slice them and collect them in a bowl.
Add the peeled, rinsed and sliced onion. Also add the rinsed cherry tomatoes halved, the olives, the capers, salt, oregano and a drizzle of oil.
Mix everything together and transfer to a baking sheet lined with parchment paper. Cut the bread into cubes, preferably a couple of days old, and add it to the rest of the ingredients.
Drizzle with a little more oil, sprinkle with oregano and mix again. Bake in a preheated oven at 392°F for 20–25 minutes, stirring occasionally. Remove from the oven and serve hot or warm.
For a touch of green, add a sprig of chopped parsley.
Storage and tips
Baked fennel with onions, cherry tomatoes and olives is good both hot and at room temperature and will keep in the refrigerator for up to 2 days (stored in an airtight container).
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