Name: Fennel-Orange Salad
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 servings
Ingredients: 2 medium blood oranges or navel oranges; 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise; 1 medium red onion, very thinly sliced; 16 mint leaves, torn; 3 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; 20 oil-cured black olives

A salad with fennel orange red onion and olives on a plate.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Looking for a refreshing side to brighten up your table? This fennel and orange salad is just the thing. Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this vibrant dish. When shopping, look for fennel bulbs that are heavy for their size—indicative of plenty of moisture—and have a smooth, unblemished outer layer. The best way to achieve uniform slices of fennel and red onion is by slicing with a mandoline, but if you don’t have one, a sharp knife will work.

This recipe calls for navel or blood oranges, but if citrus is in season, change it up with blush-hued Cara Caras or sweet-tart pomelo. Supreming the citrus (cutting away the peel and the pith, then slicing between the membrane) might take a bit of extra time, but it’s worth it to remove the bitter parts of the fruit. (Watch how to do it or read our step-by-step guide to cutting citrus for more.) Olive oil melds with the juice from the oranges to create a sunny vinaigrette, while torn mint leaves and whole black olives jewel the salad. Feel free to garnish with some of the fennel fronds too. Serve this salad as an appetizer or pair it with a hearty braise, like chicken with citrus and olives.

Recipe information

Total Time
15 minutes
Yield
4 servings

Ingredients

2 medium blood oranges or navel oranges

1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise

1 medium red onion, very thinly sliced

16 mint leaves, torn

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

20 oil-cured black olives

Preparation

Step 1
Using a paring knife, cut away peel and white pith from 2 medium blood oranges or navel oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
Step 2
Add 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, 1 medium red onion, very thinly sliced, 16 mint leaves, torn, and 3 Tbsp. extra-virgin olive oil to bowl; toss to combine. Season liberally with kosher salt and freshly ground pepper.
Step 3
Transfer salad to a platter. Scatter 20 oil-cured black olives over.