Fennel and orange salad is fresh, flavorful, and packed with Mediterranean goodness. This colorful salad is full of beautiful contrasting textures, from the juicy orange to the crisp fennel to the creamy feta. The olives add a salty kick that cuts through the bright citrus acidity.
Serve this fennel and orange salad alongside grilled meats, other Mediterranean-inspired dishes, or simply with toasted sourdough to mop up those yummy juices.
Ingredients:
- 1 large fennel bulb (or 2 smaller ones)
- 2 oranges
- 1/2 red onion
- 1/4 cup Kalamata olives
- 2 tablespoons olive oil
- 1/2 cup feta
- Sea salt and black pepper
Instructions:
- Clean and trim the fennel, reserving the frondy tops. Slice the fennel with a mandoline slicer or as finely as you can with a sharp knife.
- Peel the oranges thoroughly, discarding any white pith, and slice the flesh into thin rounds.
- Combine the fennel and orange on a platter, drizzling any orange juice left over on your cutting board over the top.
- Finely slice the onion and scatter over the salad, along with the Kalamata olives. Crumble the feta over the top. Toss gently to combine.
- Drizzle with olive oil and add a grind of sea salt and black pepper.
- Top the salad with finely chopped bright green fennel fronds.
- Enjoy!
