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This Sicilian Orange Salad is a fresh and vibrant dish that’s bursting with flavor. Combining juicy oranges, crisp fennel, and tangy red onions with a hint of olives, this salad is simple yet delicious. It’s easy to make and adds a refreshing touch to any meal.
If you’re looking for more single serving salads that are refreshing and light like our Sicilian Orange Salad, try our Avocado Salad with Berries, refreshing Pineapple Lime Jello Salad, crunchy Broccoli Salad, and sweet Ambrosia Salad.
Why You’ll Love This Orange Salad Recipe
- Quick and Easy: This salad comes together in just minutes with simple, fresh ingredients.
- Healthy: Packed with vitamins and antioxidants, this salad is a nutritious choice.
- Flavorful: The combination of sweet oranges, savory olives, and tangy onions creates a perfect balance.
- Versatile: Enjoy it as a light lunch, a side dish, or even as a starter.
- Single Serving: Perfectly portioned for one, but can easily be doubled to serve two.
I first enjoyed this dish at a Sicilian dinner at a local winery and knew I had to recreate it. Making a single serving version is perfect for those who cook for themselves, allowing you to enjoy a fresh and flavorful salad without leftovers.
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. Blood oranges or navel oranges work well. If you’ve got an extra orange, use some of its juice to make Morning Glory Muffins or Slow Cooker Orange Chicken.
- Fennel Bulb: Adds a unique, anise-like flavor and crunch. Leftover fennel can be used in our Baked Catfish recipe.
- Red Onion: Provides a sharp, tangy contrast. Shallots can be used as a milder alternative. Leftover red onions can be added to Chicken Caprese or Greek Chicken.
- Kalamata Olives: These add a salty, savory element. If you prefer, you can use black olives or even capers. Consider using extra olives in a Mediterranean Quinoa Salad or a Greek Salad.
- White Balsamic Vinegar: Adds a light, sweet-tart flavor.
Recipe Variations
There are many ways to tweak this recipe to suit your taste:
- Add Nuts: Sprinkle with toasted almonds or pistachios for extra crunch.
- Cheese: Add crumbled feta or goat cheese for a creamy texture.
- Herbs: Fresh mint or basil can add a fresh, aromatic note.
- Citrus Mix: Use a combination of oranges, grapefruits, and mandarins for a citrus medley.
- Spicy Twist: Add a pinch of red pepper flakes for some heat.
How To Make A Sicilian Orange Salad
First, you will need to slice the fennel and orange.
How to Cut and Slice the Fennel
Fennel comes in various sizes, and the one I picked up is quite large. However, the process for cutting fennel is the same regardless of its size.
- Remove the Fronds: Cut off the feathery fronds at the top of the fennel bulb. Save these for garnish or another recipe if you like. Next, cut off the root end of the fennel bulb and discard it.
- Remove Outer Layers: Peel off the tough outer layers of the fennel bulb.
- Cut Down the Center: Stand the fennel bulb upright and cut it in half from top to bottom.
At this point, decide if you want to remove the core. The core is edible but a bit firmer than the rest of the bulb. Leaving it in keeps the slices together, while removing it gives you thin individual strips. I chose to leave the core in.
- Cut Thin Slices: Lay each half flat and slice thinly for the salad.
How to Cut the Orange
- Remove 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.
- Ready to Slice: Now your orange is ready to be sliced into rounds.
To Assemble the Salad
Place the sliced orange rounds on a plate. Scatter the fennel slices and red onions over the oranges. Top with the olives and drizzle the white balsamic vinegar over everything.
This salad is best enjoyed soon after it’s made. If you want to prepare in advance, slice the orange and fennel ahead of time and store them in separate containers in the refrigerator. Then, assemble the salad the next day.
Serving Suggestions
Looking for the perfect dishes to pair with your Sicilian Orange Salad? Here are some delicious options:
- Baked Chicken Thighs: The juicy, flavorful chicken thighs complement the fresh Sicilian Orange Salad perfectly.
- Baked Salmon: Adds a rich, savory taste that balances the citrusy sweetness of the oranges.
- Pasta al Limone: For a delightful Italian twist, try serving the salad with creamy Pasta al Limone.
Frequently Asked Questions
Fennel has a unique flavor that’s often described as a mix between celery and licorice. It’s crisp and slightly sweet with a mild anise-like taste.
To keep fennel fresh, store it in the refrigerator, wrapped in a plastic bag. It can last for up to a week when stored properly. I like to chop it and add it as a garnish to salads, soups, and pasta.
Yes, the fronds can be used as a garnish or added to salads for extra flavor.
Fennel is very nutritious. It’s low in calories and high in fiber, vitamins C and A, and minerals like potassium and calcium. It’s also known for its digestive health benefits.
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 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
- Place the orange rounds on a plate.
- Scatter the sliced fennel over the orange rounds.
- Add the sliced onions and olives on top of the fennel and oranges.
- Drizzle white balsamic vinegar over the entire salad.
Notes
- Remove the Fronds: Cut off the feathery fronds at the top of the fennel bulb. Save these for garnish or another recipe if you like. Next, cut off the root end of the fennel bulb and discard it.
- Remove Outer Layers: Peel off the tough outer layers of the fennel bulb.
- Cut Down the Center: Stand the fennel bulb upright and cut it in half from top to bottom. – At this point, decide if you want to remove the core. The core is edible but a bit firmer than the rest of the bulb. Leaving it in keeps the slices together, while removing it gives you thin individual strips. I chose to leave the core in.
- Cut Thin Slices: Lay each half flat and thinly slice one half for the salad.
- Remove 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.
- Ready to 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.