Fresh, crisp, and vibrant — this Orange and Fennel Salad is one of those dishes I always come back to in summer. There’s something about the juicy sweetness of oranges against the subtle anise flavour of fennel that feels instantly refreshing. I especially love serving it with seafood, but sometimes I’ll simply pick up a rotisserie chicken and make this salad on the side. It feels like something special, even though it’s incredibly simple to put together.
Orange and fennel are a classic flavour pairing in Mediterranean cooking, and this salad is a perfect showcase of their balance. If you enjoy this combination, you might also like my Roast Chicken with Orange and Fennel One-Tray Wonder — a heartier option that builds on the same flavours.
Why You’ll Love This Recipe
- Light and refreshing – perfect for summer meals or to serve alongside seafood.
- Minimal ingredients – just a handful of fresh produce and pantry staples.
- Quick to prepare – ready in about 15 minutes, no cooking required.
- Versatile – works beautifully with seafood, roast chicken, or grilled meats.
- Beautiful on the table – bright citrus and delicate fennel slices make for an eye-catching side.
Ingredients Explained
- Fennel bulbs – crisp and lightly anise-flavoured. Slice as thinly as possible for the best texture.
- Oranges – use regular oranges, or mix in blood oranges if they’re in season for extra colour.
- Red onion – adds sharpness and contrast, but keep the slices very fine so it doesn’t overwhelm.
- Fresh mint – gives the salad lift and freshness. Basil also works nicely.
- Extra virgin olive oil – for richness and a smooth mouthfeel.
- White wine vinegar – balances the sweetness of the oranges. Red wine vinegar or lemon juice are good alternatives.
- Sea salt & black pepper – to season and bring everything together.
- Optional: toasted almonds, pistachios, or black olives – for added crunch or savoury depth.
Pro Tips
- Slice fennel last – it discolours quickly, so leave it until the very end if serving straight away.
- Prepping ahead? – slice fennel up to a day in advance and store in cold water with a squeeze of lemon in the fridge. Drain and dry well before using.
- Use a mandoline – for perfectly thin, even slices.
- Mix up the citrus – try a combination of blood oranges, cara cara, or grapefruit for variety.
Storage
This salad is best enjoyed fresh, as the fennel loses its crunch once dressed. If you want to get ahead, prep the oranges and dressing in advance, then slice the fennel just before serving.
Substitutions
- Red onion → try thinly sliced shallots or spring onions for a milder flavour.
- Mint → swap for basil, parsley, or dill (if you enjoy it).
- Nuts/olives → leave out for simplicity or add toasted pine nuts for another Mediterranean touch.
Wine Pairings
This salad pairs beautifully with crisp white wines such as Sauvignon Blanc, Vermentino, or Pinot Grigio. If you’re serving it with seafood, these wines will complement both the salad and the main dish.
Final Thoughts
Orange and fennel are a timeless pairing that never goes out of style. This salad is light, refreshing, and endlessly versatile – whether you’re serving it with fresh seafood, adding it alongside grilled meats, or simply pairing it with a rotisserie chicken. It has that wonderful ability to make even the simplest meal feel like something special, all while taking just minutes to prepare.
Orange and Fennel Salad
Ingredients
- 2 medium fennel bulbs or 1 large fronds reserved
- 3 oranges blood oranges or a mix of varieties if available
- ½ small red onion very thinly sliced
- A handful of fresh mint leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or red wine vinegar
- ⅓ cup roasted pistachios roughly chopped
- Sea salt and freshly ground black pepper
Instructions
Segment the oranges
- With a sharp knife, cut off the top and bottom of each orange.
- Slice away the peel and pith, following the curve of the fruit.
- Hold the orange over a bowl and cut between the membranes to release the segments.
- Squeeze any remaining juice from the membranes into the bowl — you’ll need about 2–3 tablespoons (30–45 ml) for the dressing. Set the segments aside.
Make the dressing
- In a small bowl, whisk together the reserved orange juice, 2 tbsp extra virgin olive oil, and 1 tbsp white wine vinegar.
- Season with sea salt and freshly ground black pepper.
Slice the fennel and onion (last step before assembling)
- Trim the fennel, reserving a few fronds for garnish.
- Halve the bulbs, cut out the core, and slice as thinly as possible (a mandoline works best).
- Thinly slice the red onion.
- Place both into a large salad bowl and immediately toss with the dressing to prevent browning and mellow the onion.
Assemble the salad
- Layer the orange segments over the dressed fennel and onion.
- Scatter with mint leaves, reserved fennel fronds, and roasted pistachios.
- Drizzle with any remaining dressing and serve immediately as a refreshing side.
Video
Nutrition
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The perfect Salad so delicious 😋 👏💕