Description
A refreshing and vibrant salad featuring sweet oranges, crisp fennel, and briny olives, perfect for a light dinner or as a side.
Ingredients
- 2 to 3 oranges, peeled and sliced into rounds or cut into segments
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small handful of black olives, pitted
- 2 to 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or a splash of orange juice
- Pinch of salt and black pepper
- Optional: chopped parsley, torn mint, or a few fennel fronds
Instructions
- First, slice the fennel as thin as you can. If you have a mandoline, great, but a sharp knife works fine.
- Next, cut your oranges. I like slices because they look pretty, but segments are less messy to eat.
- Add the fennel and oranges to a bowl, scatter in the olives, and drizzle with olive oil and lemon juice.
- Toss gently, then taste. Adjust with a little more salt if the oranges are very sweet, a little more lemon if you want extra zip.
- Let it sit for 5 to 10 minutes before serving so the fennel softens just a bit and the flavors start to mingle.
Notes
Use good quality oranges and olive oil for the best flavor. Letting the salad sit for a few minutes before serving enhances the taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian