Fresh and vibrant, this Sicilian Fennel and Orange Salad is a bright, flavourful dish that works equally well as a light starter or a side. Thinly sliced fennel and sweet oranges combine with onion, mint, pine nuts and optional pink peppercorns for an elegant, easy salad.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe tips
- Variations
- More delicious salads to try
- Full Recipe
Fennel and orange is a classic Sicilian pairing that shines in winter when both are at their best. The crisp anise notes of fennel balance the juicy sweetness of oranges, and the textures—from crunchy pine nuts to delicate mint—make this salad memorable.
This version is simple and refreshing. Traditional variations sometimes include black olives, which pair especially well if you serve the salad alongside fish. Pink peppercorns add colour and a gentle peppery note, but they are optional.
See the recipe below for ingredient notes, step-by-step photos, tips and variations. The full printable recipe is at the bottom of the post.
Ingredients
Ingredient notes and substitutions
- Oranges – Use ripe, firm navel oranges or blood oranges for sweeter, more colorful slices.
- Fennel – Choose small to medium bulbs for tenderness; avoid bulbs with brown spots.
- Onion – Thinly sliced white onion or Tropea-style red onion works well; slice sparingly to avoid overpowering the salad.
- Mint – Fresh mint adds brightness—omit if unavailable.
- Pink peppercorns – Optional, but they add a pretty pop of color and a mild peppery flavor.
- Pine nuts and/or black olives – Pine nuts add crunch; black olives are traditional and pair nicely with fish.
Step by step photos and instructions
Trim the top and base from the fennel. Stand the bulb upright and slice as thinly as possible with a sharp knife or mandolin for the best texture.
Tip: To keep fennel from discoloring, place the slices in a bowl of cold water with a couple of ice cubes or a splash of lemon juice.
Halve the onion, remove the skin and thinly slice half of it. Reserve the other half for another use.
Trim the top and base from the oranges, then remove the peel and as much pith as possible without wasting the flesh. Slice the oranges crosswise into rounds.
If the fennel was in water, pat it dry. Arrange the fennel on a serving plate, layer the orange slices on top and scatter the sliced onion over them. Season lightly with salt.
Sprinkle with crushed pink peppercorns if using, drizzle generously with good-quality extra virgin olive oil, scatter pine nuts and mint leaves, then serve.
Recipe tips
- Choosing fennel – Small to medium bulbs are sweeter and more tender; trim any brown bits before slicing.
- Slicing fennel – Slice very thinly or use a mandolin. To avoid browning, keep cut fennel in cold water with ice or a tablespoon of lemon juice, then pat dry before serving.
- Olive oil matters – A good extra virgin olive oil elevates the salad’s flavor; drizzle generously.
Variations
Additions often seen in this salad include black olives, toasted pine nuts, almonds or pistachios. Blood oranges bring extra color and sweetness; grapefruit adds pleasant bitterness for a different profile.
More delicious salads to try
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Authentic Tuscan Panzanella Salad
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Italian Tuna Potato Salad
Antipasti
Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes
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Easy Green Bean Salad with Mustard and Garlic Dressing
If you try this Fennel and Orange Salad, please leave a rating or comment to share how it turned out. I love hearing feedback and suggestions.
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Sicilian Fennel and Orange Salad
By Emily
Ingredients
- 2 oranges, navel or blood oranges
- 2 small-medium fennel bulbs
- ½ onion
- 1 small handful fresh mint leaves
- pink peppercorns, (lightly bashed)
- pine nuts, (optional)
- olive oil, (good quality)
- salt
Instructions
- Trim the green tops and base from the fennel. Stand upright and slice as thinly as possible with a sharp knife or mandolin.
- To prevent browning, place sliced fennel into cold water with 1–2 ice cubes or a splash of lemon juice.
- Halve and peel the onion, then thinly slice half of it.
- Trim the oranges, remove peel and pith, then slice into rounds.
- If chilled in water, pat fennel dry. Arrange fennel on a plate, top with orange slices and sprinkle with the sliced onion. Season with salt.
- Finish with crushed pink peppercorns (optional), a generous drizzle of extra virgin olive oil, pine nuts and fresh mint leaves. Serve immediately.
Notes
- Prepare in advance – You can slice ingredients ahead of time. Keep fennel in cold water with a little lemon juice to avoid browning and pat dry before serving.
- Variations – Try adding black olives, toasted nuts (pine nuts, almonds, pistachios), blood oranges or grapefruit for different flavors.
Helpful Info for All Recipes
- I recommend extra virgin olive oil for the best flavor.
- All vegetables are assumed medium unless stated otherwise.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is approximate.