Name: Insalata di Finocchi e Arance (Sardinian Fennel and Orange Salad)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large fennel bulbs, very thinly sliced, fronds reserved; 3 large oranges, peeled and sliced into rounds; 1/3 cup black olives, pitted (such as Gaeta or Kalamata); 1/4 red onion, thinly sliced; 2 tbsp fresh mint leaves, torn; 3 tbsp extra virgin olive oil; 1 tbsp fresh orange juice; 1 tsp red wine vinegar; Salt and black pepper, to taste; Pinch of red pepper flakes (optional)

Cuisine Italian

Course Salads

Total time 20 min

Servings 4 servings

Calories 150 kcal

This crisp fennel and juicy orange salad is a winter classic across Sardinia and southern Italy, where citrus and fennel both thrive. Bright, licorice-sweet, and dressed simply in olive oil, it’s a refreshing counterpoint to rich meals.

Gather everything

Ingredients

For the salad
2 large fennel bulbs, very thinly sliced, fronds reserved
3 large oranges, peeled and sliced into rounds
1/3 cup black olives, pitted (such as Gaeta or Kalamata)
1/4 red onion, thinly sliced
2 tbsp fresh mint leaves, torn
For the dressing
3 tbsp extra virgin olive oil
1 tbsp fresh orange juice
1 tsp red wine vinegar
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)

Cook step by step

Instructions

Prep the fennel
Trim the fennel bulbs and slice paper-thin with a mandoline or sharp knife. Soak in ice water for 10 minutes to crisp, then drain and pat dry.
Segment the oranges
Peel the oranges, removing all the white pith, and slice into rounds, catching any juice for the dressing.
Make the dressing
Whisk together the olive oil, orange juice, vinegar, salt, pepper, and red pepper flakes if using.
Assemble the salad
Arrange the fennel and orange slices on a platter and scatter with the red onion and olives.
Dress and garnish
Drizzle with the dressing and scatter with the torn mint and reserved fennel fronds.
Serve right away
Serve immediately while the fennel is still crisp.