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Orange, Fennel & Olive Salad

Serves 4 Salad vegan, Salads

Orange, Fennel & Olive Salad

Orange, Fennel & Olive Salad captures the essence of a Mediterranean table with its sun-drenched ingredients. This simple yet vibrant dish is a staple in Sicilian homes, where citrus fruits are a way of life. Imagine a warm afternoon where the scent of oranges mingles with the sea breeze, and you'll understand why this salad is a frequent companion to leisurely lunches and casual family dinners.

Each bite of this salad is a celebration of contrasts — the sweet, juicy oranges play against the crisp, aromatic fennel, while briny black olives add depth. A drizzle of extra virgin olive oil ties everything together, with a sprinkle of mint and fine sea salt enhancing the fresh, clean flavors. It's a dish that feels like a gentle embrace of the sea and the garden, perfect for savoring the Mediterranean's abundant gifts.

Ingredients

  • 3oranges
  • 1fennel bulb
  • 80 gblack olives
  • 60 mlextra virgin olive oil
  • handfulmint
  • to tastefine sea salt

Method

  1. Begin by preparing the oranges. Using a sharp knife, slice off the top and bottom of each of the 3 oranges to create flat surfaces. Stand each orange upright and carefully cut away the peel and pith by slicing downward, following the curve of the fruit. Once peeled, slice the oranges crosswise into thin rounds and set them aside in a large salad bowl.
  2. Next, prepare the fennel bulb. Trim off the stalks and fronds, reserving a few fronds for garnish. Cut the bulb in half lengthwise and remove the tough core. Slice the fennel halves thinly, aiming for even slices to ensure uniform texture in the salad. Add the fennel slices to the bowl with the oranges.
  3. Pit and slice the 80 g of black olives if they are not already pitted. Scatter the olives over the orange and fennel mixture in the bowl. This will add a briny contrast to the sweet and anise-like flavors of the other ingredients.
  4. In a small bowl, combine 60 ml of extra virgin olive oil with a pinch of fine sea salt. If desired, squeeze a bit of lemon juice into the mixture for added acidity. Whisk together until the salt is dissolved, creating a simple dressing that will enhance the natural flavors of the salad.
  5. Pour the dressing over the salad ingredients in the bowl. Use your hands or salad tongs to gently toss the salad, ensuring that the oranges, fennel, and olives are evenly coated with the dressing. Be careful not to break the orange slices as you mix.
  6. Finish the salad by tearing a handful of fresh mint leaves and scattering them over the top. The mint will add a refreshing aroma and a burst of color. Garnish with the reserved fennel fronds for an added touch of flavor and visual appeal.
  7. Serve the Orange, Fennel & Olive Salad immediately. The salad is best enjoyed fresh, allowing the vibrant flavors and textures to shine. Pair it with crusty bread if you like, to soak up any remaining dressing.