Fennel and Orange Salad Italy
Bright, refreshing, and bursting with Mediterranean flavors, this Italian Fennel and Orange Salad is a feast for the senses. Thinly sliced fennel brings a subtle anise-like crunch, while juicy navel orange segments add sweetness and vibrancy to every bite. Red onion adds a sharp, contrasting edge, balanced beautifully by a zesty dressing made with extra virgin olive oil, fresh lemon juice, and a touch of salt and pepper. A sprinkle of fresh parsley and optional kalamata olives elevate this simple yet elegant dish, perfect as a light starter or a vibrant side. Ready in just 15 minutes with no cooking required, this classic Italian salad is a celebration of seasonal ingredients and healthy eating. Better yet, it's a gluten-free, vegetarian delight that's as nourishing as it is flavorful!
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Recipe Information
Ingredients
- 2 pieces fennel bulb
- 3 pieces navel oranges
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 pieces red onion
- 0.25 cup optional kalamata olives (pitted)
Instructions
Trim the fennel bulbs by removing the stalks and any tough outer layers. Cut the bulb in half lengthwise, and then slice thinly using a sharp knife or a mandoline. Place the fennel slices in a large salad bowl.
Peel the oranges, ensuring all white pith is removed. Slice the oranges into rounds or segments (as desired), and add them to the salad bowl with the fennel.
Peel and thinly slice the red onion. Add the slices to the salad bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the fennel, orange, and red onion mixture. Gently toss everything together to coat evenly.
Finely chop the fresh parsley and sprinkle it over the salad. If using kalamata olives, add them to the salad at this time.
Serve the salad immediately, or refrigerate for up to an hour to allow the flavors to meld. Enjoy it as a light starter or a refreshing side dish.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 58.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
