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This Sicilian Orange Salad is a bright, refreshing mix of sweet oranges, crisp fennel, red onions, and salty olives. It’s light, flavorful, and makes a beautiful starter or side dish.
Why You’ll Love This Recipe
- Quick to Make: Ready in minutes with fresh, simple ingredients.
- Light and Nutritious: Full of vitamins, fiber, and antioxidants.
- Bold Flavor: Sweet oranges, salty olives, and tangy onions in every bite.
- Great Anytime: Serve as a starter, side, or light lunch.
- Perfectly Portioned: Made for one, and easy to double if needed.
I love how this simple salad brings out the best in just a few ingredients. The crisp fennel, juicy oranges, and briny olives come together so beautifully—it’s bright, refreshing, and feels like something you’d find at a little café by the sea.
If you’ve never tried this combination before, I think you’ll be surprised by how much you love it.
If you’re looking for more light and refreshing single serving salads, try our Avocado Salad with Berries, Pineapple Lime Jello Salad, Broccoli Salad, or Ambrosia Salad.
Ingredients
If you have any ingredients leftover from this Sicilian fennel and orange salad recipe, check out our Leftover Ingredients Recipe Finder.
- Orange: Use a sweet, juicy orange like a blood orange or navel. If you have an extra, use the juice in Morning Glory Muffins or Slow Cooker Orange Chicken.
- Fennel Bulb: Adds crisp texture and a mild, anise-like flavor. Extra fennel works well in our Baked Catfish recipe.
- Red Onion: Brings a sharp, tangy bite. Use shallots if you prefer a milder flavor. Leftovers can go in Chicken Caprese or Greek Chicken.
- Kalamata Olives: Add saltiness and depth. Black olives or capers are good alternatives. Use extras in Mediterranean Quinoa Salad, Roasted Broccolini, or a Greek Salad.
- White Balsamic Vinegar: Provides a light, slightly sweet acidity. If you don’t have it, use regular balsamic vinegar, red wine vinegar, or a squeeze of lemon juice. Each will slightly change the flavor but still works well.
Recipe Variations
Here are a few easy ways to change up this Sicilian orange salad:
- Add Nuts: Top with toasted almonds or pistachios for crunch.
- Add Cheese: Crumbled feta or goat cheese adds creaminess.
- Add Herbs: Fresh mint or basil brings a bright, aromatic touch.
- Use Mixed Citrus: Combine oranges, grapefruit, or mandarins for variety.
- Add Heat: A pinch of red pepper flakes gives a subtle kick.
How To Make A Sicilian Orange Salad
See the recipe box below for ingredient amounts and full recipe instructions.
- Slice the Fennel
- Trim: Cut off the feathery fronds and root end. Save fronds for garnish, if desired.
- Peel: Remove any tough outer layers.
- Halve: Stand the bulb upright and slice it in half from top to bottom.
- Cut Down the Center: Stand the fennel bulb upright and cut it in half from top to bottom.
Optional: Remove the core for softer strips, or leave it in to keep slices intact.
- Slice: Lay each half flat and slice thinly.
2. Slice the Orange
- Trim Ends: Cut off both ends.
- Peel: Slice downward to remove the peel and white pith, following the curve of the fruit.
- Slice: Cut into rounds.
3. Assemble the Salad
- Arrange orange slices on a plate.
- Top with fennel, red onion, and olives.
- Drizzle with white balsamic vinegar.
Prep Tip: To make ahead, slice the fennel and orange and store them separately in the fridge. Assemble just before serving for the best flavor and texture.
Serving Suggestions
This refreshing salad pairs well with a variety of main dishes. Here are a few favorites:
- Baked Chicken Thighs: Juicy and flavorful, they’re a great match for the crisp, citrusy salad.
- Baked Salmon: Rich and savory, salmon balances the sweetness of the oranges.
- Pasta al Limone: A light, creamy pasta that brings an Italian touch to the meal.
Frequently Asked Questions
Yes, you can slice the fennel and orange a few hours in advance and store them separately in the refrigerator. Assemble just before serving for the best texture.
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. Keep in mind the fennel may soften and the oranges may release more juice, slightly changing the texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this Sicilian Orange Salad with Fennel, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
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Sicilian Orange Salad For One
Ingredients
- 1 small orange or ½ of a medium orange; peeled and sliced into rounds
- ½ small fennel bulb (about 4.5 ounces)-thinly sliced
- ¼ small red onion -thinly sliced
- 4 kalamata olives
- ¼ teaspoon white balsamic vinegar
Instructions
- Arrange orange slices on a plate.
- Top with sliced fennel.
- Add red onions and olives.
- Drizzle with white balsamic vinegar.
Notes
- Use a sharp knife or mandoline: This helps you get thin, even slices of fennel and onion, which makes the salad more pleasant to eat.
- Choose sweet, juicy oranges: Blood oranges, Cara Cara, or navel oranges work best. If your orange is too tart, a small drizzle of honey can help balance the flavors.
- Chill before serving (optional): For a crisp, refreshing salad, prep the ingredients ahead and chill them for 15–20 minutes before assembling.
- Toss gently before serving: If you’d like everything well mixed, gently toss the salad just before serving so the flavors blend without bruising the orange slices.
- Save the fennel fronds: Chop and sprinkle them over the top for a light, herby garnish.
- Trim: Cut off the fronds and root end. Save fronds for garnish, if desired.
- Peel: Remove any tough outer layers.
- Halve: Stand the bulb upright and cut it in half from top to bottom.
- Optional: Remove the core for softer strips, or leave it in to keep slices intact.
- Slice: Lay one half flat and thinly slice for the salad. Use the remaining half in other salads, soups, or pasta dishes.
- Trim the Ends: Cut off both ends of the orange and discard them.
- Remove the Peel: Carefully slice downward to remove the peel, following the natural curve of the fruit. Continue until all the peel is removed.
- Slice: Now your orange is ready to be sliced into rounds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I realize I may be in the minority but I strongly detest licorice or anise-like items — is there a substitute you can recommend to replace the fennel? I do not know which is worse — anise-type flavors or cilantro…Your help is much appreciated — thank you
I really don’t know of a suitable substitute other than possibly celery.
Is there any substitute for fennel? Not always readily available. I want to try recipe.
Fennel is a key ingredient and adds a unique flavor to this salad. Although I haven’t used celery as a substitute, it should work if fennel isn’t available. It will give a different taste, but still be delicious. Enjoy the recipe!
Good recipe.