If you're looking for a salad that brings sunshine to your plate, this Sicilian Orange and Fennel Salad is it. With crisp shaved fennel, juicy citrus slices, briny olives, and a light lemon-olive oil dressing, it’s the kind of refreshing dish that makes you feel like you’re dining under a Mediterranean sky—even if you're just at your kitchen table.
I love recipes like this because they’re simple, seasonal, and packed with bold, balanced flavors. This salad is a classic in Italian cuisine, especially in Sicily, where oranges grow in abundance and fennel is a staple in everyday cooking. It’s proof that when you let a few fresh ingredients shine, you don’t need much else!
If you love bright and refreshing salads like this, be sure to check out my Lemon Arugula Spinach Salad or Kale Cabbage Crunch Salad — they’re just as easy and perfect for any time of year.
Growing your own fennel or wondering how to store it? Check out my full guide How to Harvest and Store Fennel
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The Ingredients
Fennel Bulb
Look for a firm, white bulb with fresh green fronds. Slice it super thin for the best crunch. Swap in celery or cucumber if needed.
Oranges (Navel, Blood, or Cara Cara)
Any type works—mixing varieties adds flavor and color. Segment carefully to avoid bitterness. Grapefruit or mandarins also work.
Shallot or Red Onion
Shallots are milder, red onions bring more bite. To mellow red onion, soak in cold water for 10 minutes. Green onions are a gentler sub.
Kalamata Olives
Their briny flavor balances the sweetness of the citrus. Use pitted and halved. Black or Castelvetrano olives are good alternatives.
Extra Virgin Olive Oil
Use good-quality oil for best flavor. Avocado oil is a neutral sub, but olive oil adds that classic Mediterranean vibe.
Lemon Juice
Brightens the salad. Fresh is best. In a pinch, use white wine vinegar or orange juice.
Salt and Pepper
Start light—olives add salt too. Finish with flaky sea salt for extra texture, if desired.
Parsley
Adds freshness and color. Flat-leaf parsley is ideal. Try mint or arugula for a fun twist.
Optional Add-Ins
Red pepper flakes = a subtle kick. Chopped mint = cool and refreshing. Use either to customize the flavor.
See the recipe card for quantities.
How to make the Silician Orange and Fennel salad step by step.
Prepare all the ingredients, by cutting and slicing.
In a serving bowl, combine the sliced fennel, orange segments, minced shallot, and chopped kalamata olives. Drizzle the lemon juice and olive oil over the ingredients, coating them evenly.
Gently toss the salad to ensure that all the flavors blend together harmoniously. Be careful not to bruise the delicate orange segments.
Sprinkle the freshly chopped parsley over the top of the salad, adding a vibrant touch.
Hint: Once the orange is peeled, segment the oranges by cutting between the membranes to release the juicy slices
Variations
Add protein: Top with grilled shrimp or flaked tuna for a light but satisfying lunch.
Add crunch: A sprinkle of toasted almonds, pine nuts, or pistachios adds a lovely crunch.
Add cheese: Crumbled feta or shaved parmesan brings a creamy, savory edge.
Change the citrus: Use grapefruit, pomelo, or a mix of citrus fruits for a twist.
Storage
This salad is best served fresh, but you can prep the components ahead:
- Fennel, shallots, and olives can be sliced and stored separately up to a day in advance.
- Orange segments can be prepared ahead and stored in their own juice.
- Fully assembled salad will keep in the fridge for up to 1 day, but the fennel may lose some crunch.
Avoid freezing—it’s not freezer-friendly due to the fresh ingredients.
Tips
Choose fresh and high-quality ingredients for the best flavor. Look for firm fennel bulbs, juicy oranges, and ripe kalamata olives.
When slicing the fennel, aim for thin and even pieces. This will ensure a pleasant crunch without overpowering the other ingredients.
To segment the oranges, use a very sharp knife and carefully cut between the membranes to release the juicy slices. This technique helps avoid any bitter pith and allows the sweetness of the oranges to shine.
If you prefer a milder flavor, you can soak the minced shallot in cold water for a few minutes before adding it to the salad. This step helps to mellow its sharpness.
Serving
This salad is super versatile. Here are a few of my favorite pairings:
- Grilled chicken or fish
- Pasta primavera or pesto pasta
- Toasted focaccia or crusty sourdough
- A Mediterranean mezze board
FAQ
Absolutely! Feel free to experiment with different varieties of oranges such as blood oranges, navel oranges, or mandarin oranges. Each variety will bring its own unique flavor profile to the salad, adding depth and complexity.
Fennel has a mild licorice flavor, but when sliced thin and mixed with sweet citrus and briny olives, the flavor is mellow and refreshing.
You can easily scale up the recipe to make a larger batch to accommodate a larger number of people. Just adjust the quantities of the ingredients accordingly and remember to taste and adjust the dressing as needed.
Salad Recipes
Looking for other salad recipes? Try these:
Sicilian Fennel Orange Salad
Equipment
- Sharp knife or mandoline (for slicing fennel thinly)
- Cutting board
- Citrus knife or small serrated knife
- Salad bowl or shallow serving platter
- Small prep bowls
Ingredients
- 1 medium fennel bulb
- 2 oranges navel, blood orange, or cara cara
- 1 small shallot or ½ medium red onion
- ¼ cup kalamata olives halved (or black olives)
- Salt and freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- Optional: Pinch of red pepper flakes or a few chopped mint leaves for garnish
Instructions
- Start by trimming the fennel bulb—slice off the stalks and root end. If the outer layer is tough, peel it away. Then thinly slice the fennel using a sharp knife or mandoline. You want paper-thin slices for the best texture.
- Use a small serrated knife or sharp paring knife to peel the oranges, removing all of the bitter white pith. Slice between the membranes to release clean segments of orange. This extra step is worth it—the result is juicy, tender bites with no bitterness.
- Finely mince the shallot (or red onion), halve the kalamata olives, and chop the parsley.
- In a large bowl or shallow serving platter, combine the sliced fennel, orange segments, minced shallot, and halved olives. Season with salt and pepper to taste.
- Drizzle with olive oil and fresh lemon juice. Toss gently until everything is evenly coated and the flavors start to mingle.
- Top with fresh parsley—and, if you’d like, a few red pepper flakes or chopped mint for a hint of heat and freshness. Serve immediately or chill for 10–15 minutes before serving
Notes
- Use a mandoline for paper-thin fennel slices.
- Blood oranges add a beautiful deep hue and flavor.
- Want a bit of heat? Add a pinch of crushed red pepper.
- Don’t skip the lemon juice—it ties all the flavors together.
- Serve on a platter instead of a bowl for a stunning presentation
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