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Orange and Fennel Salad with Sicilian olives

Course: lunch, Salad, side
Servings: 6
Author: Wanda Baker


  • 3 oranges
  • 2 mandarin oranges
  • 1/4 fennel bulb halved lengthwise, cored, thinly sliced
  • ¼ cup thinly sliced red onion
  • 6 Sicilian olives
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Fresh ground pepper
  • Sea salt
  • Fresh basil leaves


  • Using a sharp knife, cut and peel the oranges removing the white pith. Peel the mandarins.
  • Thinly slice the oranges crosswise, removing any pits.
  • Arrange the oranges on a platter and scatter the fennel, red onion and Sicilian olives on top.
  • Drizzle with the olive oil, lemon and season with Maldon salt and freshly ground cracked black pepper.
  • Garnish with the basil and serve.