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Orange and fennel salad (insalata di arance e finocchi alla siciliana)

Fennel, orange, nut and black olive salad. A simple but full of contrasts Sicilian classic, healthy, colourful, rich in vitamins and mineral salts and that will surprise you, to get out of the routine of classic lettuce salads.
Prep Time10 mins
Total Time10 mins
Course: main courses
Cuisine: Italiana
Keyword: fennel, nuts, olives, orange
Calories: 295kcal
Author: Mia Mattarello


  • 1 Orange
  • ½ Fennel
  • 6 Black olives
  • 4 Nuts
  • Salt
  • Black pepper
  • Olive oil
  • Vinegar


  • Remove the outer layers of the fennel and cut it finely with the mandolin
  • Peel the orange completely, with a sharp knife, so that no white residue is left on the skin
  • Cut the segments, leaving the skin in the middle, to obtain only the pulp
  • Prepare the dressing with a splash of olive oil, salt, pepper, vinegar and a little orange juice, which we can obtain by squeezing the leftovers
  • Arrange the ingredients on a plate and season