Fennel and Orange Salad With Olives

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes, including 10 minutes of chilling

Quick Ingredients

• 2 medium fennel bulbs, about 1 pound total, stalks removed and fronds reserved
• 3 large oranges, preferably navel, Cara Cara, or blood oranges
• 1/3 cup thinly sliced red onion
• 1/2 cup pitted Castelvetrano or Kalamata olives, halved
• 1/3 cup fresh mint leaves, torn
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon reserved orange juice from segmenting
• 1 teaspoon honey
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fennel seeds, lightly crushed, optional

Do This

• 1. Soak the sliced red onion in ice water for 10 minutes, then drain well.
• 2. Trim the fennel, reserve a few fronds, and shave the bulbs very thinly with a mandoline or sharp knife.
• 3. Segment the oranges over a bowl, saving at least 1 tablespoon of juice.
• 4. Whisk olive oil, lemon juice, orange juice, honey, salt, pepper, and optional crushed fennel seeds.
• 5. Toss fennel, orange segments, onion, olives, and mint gently with the dressing.
• 6. Chill for 10 minutes in a refrigerator set to 40°F or below, then garnish with fennel fronds and serve.

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Why You’ll Love This Recipe

• Bright and refreshing: Crisp fennel, juicy orange, and mint make this salad feel light, clean, and palate-cleansing.
• Deeply Mediterranean: Briny olives, good olive oil, citrus, and fresh herbs give it a sunny coastal character.
• No cooking required: Everything comes together with a knife, a bowl, and a simple dressing.
• Elegant but easy: It looks restaurant-worthy, yet the method is very friendly for home cooks.

Grocery List

• Produce: 2 medium fennel bulbs with fronds, 3 large oranges, 1 small red onion, 1 lemon, 1 small bunch fresh mint
• Dairy: None
• Pantry: Extra-virgin olive oil, pitted Castelvetrano or Kalamata olives, honey, kosher salt, black pepper, fennel seeds if using

Full Ingredients

For the Salad

• 2 medium fennel bulbs, about 1 pound total, stalks removed, bulbs trimmed, fronds reserved for garnish
• 3 large oranges, preferably navel, Cara Cara, blood oranges, or a mix
• 1/3 cup very thinly sliced red onion, from about 1/4 small onion
• 1/2 cup pitted Castelvetrano olives, Kalamata olives, or a mix, halved lengthwise
• 1/3 cup loosely packed fresh mint leaves, torn just before serving
• 1 tablespoon chopped tender fennel fronds, for garnish

For the Citrus Olive Oil Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice, reserved from segmenting the oranges
• 1 teaspoon honey
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fennel seeds, lightly crushed, optional

Optional Finishing Touches

• 1 tablespoon toasted pine nuts or chopped pistachios for crunch
• 1 ounce shaved pecorino or Parmesan for a salty, savory finish
• 1 small pinch flaky sea salt for serving

Step-by-Step Instructions

Step 1: Mellow the red onion

Place the thinly sliced red onion in a small bowl and cover it with 1 cup of ice water. Let it soak for 10 minutes while you prepare the fennel and oranges. This quick soak softens the onion’s sharp bite while keeping it crisp. Drain well and pat dry with a clean kitchen towel or paper towel before adding it to the salad.

Step 2: Trim and shave the fennel

Cut the stalks from the fennel bulbs and set aside any feathery green fronds for garnish. Trim a very thin slice from the base of each bulb, then remove any tough or bruised outer layer if needed. Cut each bulb in half lengthwise through the core. If the core is thick or tough, cut out most of it, leaving just enough to help the layers hold together.

Using a mandoline set to about 1/16 inch thick, shave the fennel into very thin slices. If using a knife, slice as thinly as possible. Place the shaved fennel in a large mixing bowl. For extra-crisp fennel, you can place the shaved slices in a bowl of ice water for 5 minutes, then drain and dry thoroughly before using.

Step 3: Segment the oranges and save the juice

Slice off the top and bottom of each orange so it sits flat on the cutting board. Following the curve of the fruit, cut away the peel and white pith from top to bottom. Hold the peeled orange over a bowl and cut between the membranes to release clean orange segments. Let the segments fall into the bowl and catch the juices as you work.

Once the segments are removed, squeeze the leftover membranes over the bowl to collect more juice. Measure out 1 tablespoon of orange juice for the dressing. If you have extra juice, save it for adjusting the dressing or adding a final splash before serving.

Step 4: Make the citrus olive oil dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon reserved orange juice, 1 teaspoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon lightly crushed fennel seeds if using. Whisk until the dressing looks glossy and slightly thickened.

Taste the dressing. It should be bright, gently sweet, and pleasantly salty because the fennel and oranges will mellow it once tossed. If your oranges are very sweet, add an extra 1 teaspoon lemon juice. If they are tart, add another 1/2 teaspoon honey.

Step 5: Toss the salad gently

Add the drained red onion, halved olives, and orange segments to the bowl with the shaved fennel. Drizzle about three-quarters of the dressing over the salad. Using clean hands or salad tongs, toss very gently so the orange segments stay mostly intact and the fennel is evenly coated.

Add the torn mint leaves and toss once or twice more. Taste and add the remaining dressing if the salad needs more shine, acidity, or seasoning. Add a small pinch of salt only if needed, keeping in mind that olives can vary widely in saltiness.

Step 6: Chill briefly for the best texture

Transfer the salad to the refrigerator and chill for 10 minutes in a refrigerator set to 40°F or below. This brief rest helps the fennel absorb the citrus dressing while keeping the slices crisp and refreshing. Do not chill for much longer before serving if you want the mint to stay bright and the oranges to look fresh.

Step 7: Plate and garnish

Arrange the salad on a shallow platter or in a wide serving bowl, lifting the fennel and orange pieces so the layers look loose and generous. Spoon any dressing left in the bottom of the mixing bowl over the top. Finish with chopped fennel fronds, a few extra mint leaves, and a light pinch of flaky sea salt if desired.

Serve cool, ideally around 45°F to 55°F. This salad is especially good before grilled fish, roast chicken, pasta with seafood, lamb, or any rich Mediterranean-style meal that benefits from a crisp citrusy contrast.

Pro Tips

• Slice the fennel very thin: The thinner the fennel, the more delicate and refreshing the salad will feel. A mandoline gives the most even texture, but a sharp chef’s knife also works.
• Use a mix of oranges: Combining navel, Cara Cara, and blood oranges creates beautiful color and a more complex sweet-tart flavor.
• Dry the fennel well: If you crisp the shaved fennel in ice water, drain and dry it thoroughly so the dressing clings instead of sliding off.
• Add mint at the end: Mint bruises easily and can darken if dressed too early, so tear it in just before the final toss.
• Balance the olives: Castelvetrano olives are buttery and mild, while Kalamata olives are saltier and more intense. Either works, but taste before adding extra salt.

Variations

• Sicilian-style fennel orange salad: Use blood oranges, black olives, and a small pinch of red pepper flakes. Finish with toasted pine nuts for extra richness.
• Cheese-topped version: Add 1 ounce shaved pecorino, Parmesan, or ricotta salata just before serving for a salty, savory edge.
• Heartier lunch salad: Serve over 4 cups baby arugula and add 1 cup cooked chickpeas. Increase the dressing by half and season to taste.

Storage & Make-Ahead

This salad is best served the day it is made, while the fennel is crisp and the mint is fresh. Leftovers can be stored in an airtight container in the refrigerator at 40°F or below for up to 24 hours, though the fennel will soften and the oranges will release more juice over time.

To make it ahead, shave the fennel up to 6 hours in advance and store it submerged in ice water in the refrigerator. Drain and dry it very well before assembling. The oranges can be segmented up to 1 day ahead and stored with their juices in an airtight container in the refrigerator. The dressing can be whisked together up to 3 days ahead. For the best texture and color, combine the fennel, oranges, olives, onion, mint, and dressing no more than 20 minutes before serving.

Nutrition (per serving)

Calories: 225 kcal | Carbs: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Fiber: 6g | Sugar: 14g | Sodium: 470mg | Cholesterol: 0mg