This fresh fennel and orange salad is light, aromatic and typically Southern Italian. The sweetness of citrus balances the crisp fennel, while olives and olive oil add depth. It’s refreshing and ideal as a starter or side dish.

Ingredients

  • 2 fennel bulbs
  • 2 oranges
  • 40 g black olives
  • 1 small red onion
  • 30 ml extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

How to Make It

  • Wash and trim the fennel
  • Slice the fennel very thinly
  • Peel the oranges removing all white pith
  • Slice into rounds or segments
  • Thinly slice the red onion
  • Place fennel, oranges and onion in a bowl
  • Add the black olives
  • Drizzle with olive oil
  • Season with salt and pepper
  • Toss gently and serve immediately

Tips

  • Slice fennel very thin for best texture
  • Use sweet oranges for balance
  • Add toasted almonds or walnuts for crunch
  • Let the salad rest for 5 minutes before serving

Storage

  • Best eaten fresh
  • Can be refrigerated for a few hours
  • Not suitable for freezing

Printable Version

Buy the printable version: 

https://cookingwithtucci.com/products/fennel-orange-salad-vegan

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