Description
Bright, refreshing, and authentically Mediterranean, this Sicilian Fennel Orange Salad features crisp fennel, juicy citrus, and salty olives. It’s a vibrant winter salad perfect as a light side dish to complement seafood or grilled meats.
Ingredients
Salad
- 2 large oranges (blood oranges recommended if available)
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
- ¼ small red onion, thinly sliced (optional)
- ¼ cup pitted black olives (Sicilian or Kalamata)
Dressing & Seasoning
- 2 tbsp olive oil (extra-virgin)
- 1–2 tsp red wine vinegar (optional)
- Salt & black pepper to taste
Instructions
- Prepare Oranges: Peel the oranges carefully, removing all the white pith, then slice into rounds or segments. Remove any seeds to avoid bitterness.
- Slice Fennel: Using a sharp knife or mandoline, thinly slice the fennel bulb. Reserve the feathery fronds for garnish later.
- Assemble Salad: Arrange the sliced fennel, oranges, and red onion (if using) attractively on a serving plate for a vibrant presentation.
- Add Olives and Dress: Scatter the black olives over the salad, then drizzle with extra-virgin olive oil and red wine vinegar if desired to enhance brightness.
- Season: Sprinkle salt and freshly ground black pepper to taste, adjusting according to your preference.
- Garnish and Serve: Garnish with reserved fennel fronds. Serve immediately for peak freshness or chill briefly before serving.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes or sprinkle chopped pistachios on top for texture.
- If your oranges are very juicy and flavorful, you can omit the vinegar for a more traditional Sicilian preparation.
- Best enjoyed during winter when oranges are in peak season.
- Make it a full meal by serving alongside grilled shrimp or roasted chicken.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Italian, Mediterranean
