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The Best Sicilian Fennel and Orange Salad Recipe

A refreshing Mediterranean salad with crisp fennel, juicy oranges, and thinly sliced onion, topped with pink peppercorns, mint, and olive oil. Light, vibrant, and perfect as a side or on its own!
Course Salad/Side Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 168kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 168kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 62mg | Potassium: 654mg | Fiber: 6g | Sugar: 11g | Vitamin A: 316IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 1mg