Simple Italian Orange and Fennel Salad
A light and refreshing Italian orange and fennel salad made with sweet citrus, crisp fennel, and high-quality olive oil. This simple Southern Italian dish is vibrant, elegant, and ready in minutes.
Servings: 4 people
Calories: 143kcal
Equipment
Ingredients
- 2 Oranges navel, Cara Cara, or blood oranges
- 1 large Fennel bulb or 2 small, fronds reserved
- 3 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice optional, to taste
- ½ teaspoon Salt plus more to taste
- Black Pepper freshly ground, to taste
Optional (choose 1-2):
- ¼ cup thinly sliced red onion
- ⅓ cup pitted black olives halved
- 2 tablespoons chopped fresh mint or parsley
- 2 tablespoons toasted pine nuts or sliced almonds
Instructions
- Cut off the top and bottom of each orange. Slice away the peel and pith. Segment the oranges over a bowl to catch juices (or slice into rounds).
- Halve the fennel bulb, remove the core, and slice very thinly.
- In a small bowl, whisk the olive oil with lemon juice (if using). Season with salt and pepper.
- Toss the fennel and oranges gently with the dressing. Add any optional ingredients. I chose toasted pine nuts in this case.
- Top with fennel fronds and a final pinch of salt/pepper if needed. Serve immediately.
Notes
- A mandoline makes the fennel perfectly thin and crisp.
- Taste the oranges first—if they’re very sweet, you may want to add some lemon juice for balance.
Nutrition
Calories: 143kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 321mg | Potassium: 365mg | Fiber: 3g | Sugar: 9g | Vitamin A: 226IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg
