Sicilian Fennel Orange Salad
This Sicilian Orange and Fennel Salad is the ultimate refreshing side dish, combining crisp shaved fennel, sweet citrus, briny olives, and a light lemon-olive oil dressing. It's vibrant, zesty, and packed with flavor—perfect for summer meals, holidays, or whenever you want something fresh and elegant.
Servings: 4
Calories: 101kcal
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
Nutrition
Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 164mg | Potassium: 385mg | Fiber: 4g | Sugar: 9g | Vitamin A: 285IU | Vitamin C: 50mg | Calcium: 66mg | Iron: 1mg
