Recipe by Hannah Lashbrook
Simple, vibrant, and rooted in Mediterranean tradition, this orange, fennel, and olive salad is a reminder that great ingredients need very little intervention. Sweet citrus, crisp fennel, and briny olives come together with nothing more than extra virgin olive oil and freshly squeezed lemon to create a dish that feels both refreshing and timeless.
Perfect as a light starter, a winter citrus side, or a palate-cleansing dish between courses, this salad celebrates balance: sweetness, acidity, bitterness, and richness in every bite.
Why this salad works
Oranges bring natural sweetness and juiciness, fennel adds crunch and a gentle anise note, and olives ground the dish with savory depth. The dressing—just extra virgin olive oil and lemon juice—enhances rather than masks these flavors, allowing the ingredients to shine.
It’s a salad that feels equally at home on a rustic wooden table or a refined dinner spread.
Recipe
Ingredients (serves 2–4)
- 2–3 oranges, peeled and cut into segments
- 1 medium fennel bulb, very thinly sliced
- ¼ small red onion, thinly sliced
- A small handful of arugula (optional)
- Kalamata or other brine-cured olives, pitted or whole
- Extra virgin olive oil
- Freshly squeezed lemon juice
- Fine sea salt
- Freshly ground black pepper (optional)
Instructions
-
Prepare the base
Arrange the fennel slices on a shallow serving plate. If using arugula, scatter it lightly over the fennel. -
Add the citrus
Layer the orange segments over the fennel, allowing some of the juice to naturally dress the plate. -
Finish with aromatics
Scatter the red onion slices and olives evenly over the salad. -
Dress simply
Drizzle generously with extra virgin olive oil, then add fresh lemon juice to taste. Season lightly with fine sea salt and, if desired, a touch of freshly ground black pepper. -
Rest and serve
Let the salad rest for about 5 minutes before serving so the flavors can meld. Serve at room temperature.
Serving notes
This salad pairs beautifully with grilled fish, roasted chicken, or as part of a larger Mediterranean-style table. It also stands perfectly on its own as a light lunch or refreshing first course.
Bright, honest, and effortlessly elegant, this is a recipe you’ll come back to again and again.
