Sicilian Fennel Orange Salad

Sicilian Fennel Orange Salad

This refreshing Silician fennel orange salad blends the vibrant zest of oranges with the crispness of fennel, creating a symphony of sensations that will leave you craving for more.

5 from 15 votes

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Course: Salad

Cuisine: Mediterranean

Keyword: easy, salad

Prep Time: 25

Total Time: 25

Servings:

Calories: 101kcal

Author: Sophie Viau

Ingredients

1 bulb of medium fennel
2 navel oranges or blood oranges cara cara oranges
1 shallot or medium red onion
¼ cup kalamata olives or black olives
salt and black pepper to taste
1 tablespoon extra virgin olive oil
½ tablespoon lemon juice
2 tablespoons chopped parsley
Optional: Red pepper flakes chopped mint leaves

Instructions

On a cutting board trim the fennel bulb and remove any tough outer layers. Slice the fennel thinly, creating delicate and crisp pieces. Set aside.
With a small serrated knife or a very sharp knife peel the orange carefully, removing the zest. Once peeled, segment the oranges by cutting between the membranes to release the juicy slices. Collect the orange segments in a bowl.
Take the shallot and finely mince it.
Cut the kalamata olives in half and chop the parsley.
In a salad bowl, combine the sliced fennel, orange segments, minced shallot, and chopped kalamata olives, salt and pepper. 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.
Sprinkle the freshly chopped parsley over the top of the salad, adding a vibrant touch.
The Sicilian Orange Salad is now ready to be savored! Serve it as a refreshing side dish or enjoy it as a light lunch.

Notes

The fennel Salad is best enjoyed fresh, as the flavors and textures are at their peak. However, if you have leftovers or need to prepare the salad in advance, here are some storage tips:

Refrigeration: Place any leftover Sicilian Orange Salad in an airtight container and store it in the refrigerator. This will help maintain its freshness and prevent any cross-contamination with other foods.

Consume within 1-2 days: For optimal taste and texture, it is recommended to consume the salad within 1-2 days of preparation. The longer it sits, the softer the fennel and oranges may become.

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