Sicilian orange and fennel salad

Name: Sicilian orange and fennel salad
Prep time: 15 min
Total time: 25 min
Ingredients: 4 oranges, peeled with a knife, pith removed, sliced into rounds; 1 fennel bulb, shaved paper-thin, fronds reserved; ¼ red onion, very thinly sliced; 50 g black olives, black, pitted; 3 tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper; ¼ tsp red chilli flakes (optional); 5 leaves mint, torn (optional)

Vegetarian

Insalata di arance e finocchi

Juicy orange slices with shaved raw fennel, red onion and black olives, dressed only with good olive oil, salt and pepper — the oranges supply the acid in this Sicilian winter salad.

Sicilian orange and fennel salad is an Italian salad from Italy, ready in about 25 minutes and made with orange and fennel bulb. It serves 4 and is rated beginner to cook.

Start cooking

Sicilian salad of sliced orange and thinly shaved fennel — Photo: Jonathan / Wikimedia Commons · CC-BY-2.0

Prep: 15 min
Cook: 0 min
Rest: 10 min
Total: 25 min
Serves: 4
Level: Beginner
Calories: 185

Ingredients

4 servings

4 (520 g) Oranges (opens in a new tab), peeled with a knife, pith removed, sliced into roundsBlood oranges are classic when in season.
1 (230 g) Fennel bulb (opens in a new tab), shaved paper-thin, fronds reserved
¼ (28 g) Red onion (opens in a new tab), very thinly sliced
50 g Black olives (opens in a new tab), black, pitted
3 tbsp (40 g) Olive oil (opens in a new tab)
¼ tsp (1.5 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
¼ tsp (0.5 g) Red chilli flakes (opens in a new tab) (optional)
5 leaves (0.5 g) Mint (opens in a new tab), torn (optional)

Equipment

Method

1
Step 1
Slice the peel and white pith off the oranges (opens in a new tab) with a sharp knife and cut them into rounds over a plate to catch the juice.
2
Step 2
Arrange the orange (opens in a new tab) slices, shaved fennel (opens in a new tab) and onion on a platter. Scatter with olives (opens in a new tab).
- 4 min
How it looks · Photo: Klaus Nielsen on Pexels
3
Step 3
Whisk (opens in a new tab) the caught orange (opens in a new tab) juice with the olive oil (opens in a new tab), salt and pepper (opens in a new tab) and spoon over. Leave 10 minutes, then finish with fennel (opens in a new tab) fronds, mint (opens in a new tab) and chilli flakes (opens in a new tab).
- 2 min
How it looks · Photo: Kampus Production on Pexels

About this dish

Origin: Sicily, Italy · Well documentedMore food from Italy
Dish: Lunch · Dinner · Salads · Side dishes · Appetizers & starters
Cooking method: Raw, No-cook
Taste: citrusy, fresh, sweet, salty
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Low-carb · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Everyday
Cook more with: Orange · Fennel bulb · Red onion · Black olives

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

185 kcal per serving

Calculated

1 serving ≈ 217 g · recipe makes 4

Where the energy comes from

Protein 4%
Carbohydrate 42%
Fat 53%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	185 kcal	85 kcal
Protein	2.1 g	1 g
Carbohydrate	20.8 g	9.6 g
Net carbohydrate	15.6 g	7.2 g
Sugars	14.8 g	6.8 g
Added sugars	0 g	0 g
Fibre	5.2 g	2.4 g
Fat	11.7 g	5.4 g
Saturated fat	1.8 g	0.8 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	268 mg	123 mg
Salt equivalent	0.7 g	0.3 g

Vitamins & minerals per serving

Potassium: 485 mg
Calcium: 93 mg
Iron: 1.4 mg
Magnesium: 24 mg
Vitamin A (RAE): 44 µg
Vitamin C: 77 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 55 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: red chilli flakes, mint.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use a mandoline or very sharp knife for the fennel — thick slices are tough.

Common mistakes

Leaving white pith on the oranges — it is bitter; cut right down to the flesh.

Serve with

Between courses, or with grilled sardines or roast pork.

Storage

Best eaten the day it is made.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Orange, peeled with a knife, pith removed, sliced into rounds4 piece · 520 g
Fennel bulb, shaved paper-thin, fronds reserved1 piece · 230 g
Black olives, black, pitted50 g

Used in steps 1, 2

Reviews & corrections

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