My Sicilian Fennel and Orange Salad is a refreshing side dish that combines crisp fennel, juicy oranges, and a hint of pink peppercorns. Drizzled with extra virgin olive oil and topped with mint leaves, it’s a simple, vibrant dish perfect for a light lunch or winter salads.
Sicilian fennel and orange salad is a classic side dish from Sicilian cuisine, known for its fresh flavors and vibrant contrast of crisp texture and sweetness of the oranges.
Made with thin slices of Sicilian fennel, juicy oranges, and raw onion, it's typically dressed with extra virgin olive oil, a pinch of salt, and often topped with pink peppercorns, mint leaves, and pine nuts for extra flavor.
This traditional recipe is especially popular as a light lunch or part of winter salads, making the most of citrus fruits in season during the winter months. It’s a great recipe to serve as a perfect side to seafood or grilled meats.
Looking for more? Try my Chopped Antipasto Salad, Insalata Mista, Burrata Peach Salad, Panzanella Tosacno, Avocado Radish Salad, and Prosciutto & Melon Salad.
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🌟 Why You'll Love this Recipe
- No cooking required – This Sicilian fennel and orange salad comes together effortlessly with simple slicing and assembling, making it a quick and easy side dish.
- Fresh flavors – The crisp texture of fennel, the juiciness of oranges, and the aromatic touch of mint leaves and extra virgin olive oil create a refreshing and vibrant combination.
- Perfect for any occasion – Whether served as a light lunch, part of winter salads, or as a perfect side to seafood or grilled meats, this traditional recipe brings a taste of Sicilian cuisine to any meal.
🥘 Ingredients
- Oranges – The star of this dish! Juicy oranges bring a perfect balance of sweetness and acidity, making the salad refreshing and vibrant. Use navel oranges, blood oranges, or cara cara oranges for the best flavor and color contrast.
- Sicilian Fennel – Adds a crisp texture and subtle anise flavor that pairs beautifully with the citrus fruits. Slice it thin for the best bite and to allow it to absorb the dressing.
- Red Onion – Brings a mild sharpness and a pop of color to the salad. Thin slices of raw onion blend well with the sweetness of the oranges and the freshness of the fennel.
- Pink Peppercorns – Lightly crushed pink peppercorns add a mild heat and a hint of floral spice, enhancing the overall depth of flavor without overpowering the dish. ou can also opt to use crushed black pepper.
- Mint Leaves – A bright and aromatic touch that elevates the fresh flavors of the salad. Use whole or torn leaves for a burst of freshness in every bite.
- Pine Nuts (Optional) – Toasted pine nuts add a delicate crunch and nutty richness, making the salad even more flavorful and texturally interesting.
- Extra Virgin Olive Oil – A drizzle of high-quality extra virgin olive oil ties everything together, adding richness and enhancing the citrus and fennel flavors.
- Kosher Salt – A pinch of salt brings out the natural sweetness of the oranges and balances the flavors of the fennel and onions.
See recipe card for quantities.
🔪 Step by Step Instructions
Cut the fennel: Trim the green tops and bottom of the fennel. Slice it into thin slices using a sharp knife or mandoline. Arrange the fennel slices evenly on a serving plate.
Cut the oranges: Slice off the top and bottom of the oranges, then remove the peel and white pith. Cut the oranges into thin rounds or segments and layer them over the fennel.
Cut the onion: Peel and thinly slice the onion. Scatter the slices over the fennel and oranges for a mild, savory contrast.
Add toppings: Lightly crush the pink peppercorns and sprinkle them over the salad. Drizzle generously with extra virgin olive oil, then add a pinch of kosher salt. Scatter fresh mint leaves and pine nuts (if using) on top for added texture and flavor.
Serve: Let the salad sit for a few minutes to allow the flavors to meld, then serve immediately as a fresh and vibrant side dish.
👩🏼🍳 Chef's Tips
- For the best flavor and texture, slice the fennel as thinly as possible using a sharp knife or mandoline. Soaking the slices in ice water for a few minutes will enhance their crisp texture and prevent browning.
📖 Substitutions & Variations
- Black Olives – Add a handful of sliced black olives for a briny, savory contrast that complements the sweetness of the oranges.
- Red Wine Vinegar – A drizzle of red wine vinegar enhances the citrus flavors and adds a slight tang, making the salad even more vibrant.
- Fennel Fronds – Instead of discarding the fennel tops, use the delicate fennel fronds as a garnish for extra freshness and a mild anise flavor.
- Orange Juice - Try mixing about a tablespoon in with the olive oil before drizzling over the top.
🍴 Serving Suggestions
- With Grilled Seafood – This salad pairs beautifully with grilled fish or shrimp, complementing the light, citrusy flavors of the dish.
- Alongside Roasted Chicken – Serve it as a refreshing side dish to balance the richness of roasted or baked chicken with its crisp texture and juicy oranges.
- As Part of a Sicilian Meal – Enjoy it with classic Sicilian dishes like pasta alla norma, caponata, or a fresh loaf of crusty bread for a complete Mediterranean experience.
💭 Recipe FAQs
Yes, but for the best texture and flavor, it's best to assemble it just before serving. You can slice the fennel and onion a few hours in advance and store them in ice water to keep them crisp. Slice the oranges and prepare the toppings ahead of time, then assemble everything and drizzle with extra virgin olive oil just before serving.
🥣 Storage & Reheating
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The fennel may lose some of its crisp texture, and the oranges can release juice, slightly softening the salad.
If making ahead, keep the sliced fennel and onion in ice water and store the orange slices separately, then assemble just before serving for the best flavor and texture.
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🥗 Pairing Recommendations
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📋 Recipe
The Best Sicilian Fennel and Orange Salad Recipe
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Equipment
- Sharp knife
- Mandoline slicer (optional)
- Cutting board
- Large mixing bowl
- Small bowl
- Serving Platter
Ingredients
- 2 oranges navel or blood oranges
- 2 medium fennel bulbs
- ½ onion
- 1 small handfull fresh mint leaves
- 1 teaspoon Pink peppercorns lightly bashed to crush
- 2 tablespoons pine nuts optional
- 2 tablespoons olive oil good quality
- Salt to taste
Instructions
- Prepare the fennel: Cut the green tops and bottom off the fennel. Stand it upright and slice as thinly as possible using a sharp knife or mandoline slicer. Tip: To prevent browning, place the sliced fennel in a bowl of cold water with 1-2 ice cubes.
- Slice the onion: Cut the onion in half, peel the skin, and thinly slice half of it. Save the remaining half for another use.
- Prep the oranges: Cut off the top and bottom of each orange, then slice away the peel, removing as much white pith as possible. Turn the orange on its side and cut into slices.
- Assemble the salad: If the fennel was in water, pat it dry with kitchen paper. Arrange the fennel slices on a serving platter, then top with the orange slices and sliced onion. Season lightly with salt.
- Garnish and serve: Sprinkle crushed pink peppercorns over the salad. Drizzle generously with olive oil, scatter pine nuts (if using), and top with fresh mint leaves. Serve immediately.
Notes
- Fennel freshness: If the fennel is very fibrous, remove the tough outer layers before slicing.
- Extra flavor: Add a light drizzle of balsamic glaze for a sweet contrast.
- Storage: Best enjoyed fresh but can be refrigerated for up to 1 day.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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