Sicilian Fennel Orange Salad
This classic Sicilian fennel orange salad is as beautiful as it is delicious. The fresh, juicy citrus and crisp, sweet fennel are perfect together, made even better with crunchy pistachios on top. Just 6 simple ingredients and 20 minutes to prepare!
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Fennel orange salad, known as "Insalata di Finocchi e Arance," is a classic Sicilian dish that highlights the island's rich agricultural heritage. It originated in Sicily, but has become popular throughout all Italian cuisine.
The classic combination of sweet, juicy oranges and crisp, anise-flavored fennel creates a bright and balanced dish and is one of my favorites. There are many variations of this classic salad, and mine includes the addition of crunchy pistachios for texture.
Insalata di Finocchi e Arance is not only a staple in Italian cuisine, but also in the Mediterranean diet! It is commonly served as an appetizer (antipasto) or side dish (contorno), particularly during the winter months when oranges are in peak season.
For more great Sicilian recipes, check out my family recipe for Sicilian Spiedini, this traditional tomato almond Pesto alla Trapanese and this classic stuffed bread called Scaccia.
Why This Recipe Works
- A classic pairing that just works.
- Healthy, bright and refreshing.
- Only takes 6 ingredients and 20 minutes to prepare.
- A great salad for winter when fennel and orange are in season (and makes an especially nice contrast to rich foods like potato gnocchi).
Ingredient Notes
Fennel - Sometimes labeled as anise, it's typically located near the bunched lettuces and greens at the grocery store. Look for bulbs that are bright white with as few blemishes as possible.
Oranges - Any type of orange can work here, but the salad will be extra beautiful if you use a variety including pink Cara Cara oranges and deep red blood oranges. Select oranges that feel heavy for their size - it means they contain more juice and are usually fresher.
Pistachios - You can sometimes find already shelled pistachios in the baking section with the other nuts, but you can also shuck them yourself in a pinch. Both salted and unsalted work (just adjust the amount of flaky sea salt you sprinkle on top).
Vinegar - I add some red wine vinegar for a bit more acidity, but you can use white wine vinegar, rice vinegar or lemon juice instead.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Mandoline Slicer or a very Sharp Knife - For shaving the fennel as thinly and evenly as possible.
How to make fennel orange salad: Step by Step Instructions
- Begin by slicing the top and bottom of each orange to reveal the flesh. Set a cut side down on the cutting board and use your knife to slice down the sides to remove the peel and as much white pith as possible.
- Turn the oranges on their sides and slice into rounds.
- Use a sharp knife or a mandoline to shave the fennel and red onion into very thin slices.
- Arrange the oranges, fennel and onion on a platter, layering the fennel and onion between the slices of orange.
- Whisk together the vinegar and olive oil and drizzle it over top, then sprinkle with pistachios and sea salt. Scatter the reserved fennel fronds around the plate if desired. Serve immediately.
Tips for Success
- It's best to make this salad during winter or early spring when citrus is in season, as your oranges will be juicier and more flavorful.
- Use a variety of oranges for varied flavors and a beautiful presentation.
- If you have a mandolin slicer, use it to slice the fennel and red onions into ultra thin, uniform pieces. If slicing them by hand, make sure your knife is very sharp and work slowly and deliberately to make the slices as thin as possible.
what to serve with fennel orange salad
This salad is a perfect light and refreshing start to any Italian meal. It provides such a refreshing contrast to the heavy, rich foods.
I love it served before one of my favorite Italian dinners, like this easy sheet pan Italian Sausage and Peppers recipe or my top rated extra crispy Chicken Cutlets.
You can also make it a meal in itself by adding some extra protein, like some grilled shrimp, easy caramelized pan Seared Scallops or a simple roasted chicken.
It also makes a lovely addition to a Feast of the Seven Fishes Dinner!
Don't forget to finish with a classic Sicilian dessert like Cannoli or affogato!
Fennel Orange salad FAQ
Not really. Raw fennel has an anise-like flavor, but it's very subtle and delicate. It also has a mild celery-like flavor and a juicy celery-like crunch. I do not like black licorice, Sambuca or anise flavorings, but I absolutely love fennel.
Blood oranges and other specialty orange varieties can be found at specialty markets, produce markets and some grocery stores, especially during the winter months when they are in season. If you can't find blood oranges, try looking for Cara Cara oranges which tend to be a little bit more common and have a beautiful pink color.
Blood oranges have a slightly sweeter, less acidic and more floral flavor than your typical naval or mandarin orange.
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Fennel Orange Salad with Pistachios
Ingredients
- 5 medium oranges any variety (I used a mix of Blood, Valencia & Cara Cara)
- ½ small fennel bulb plus some of the fronds
- ¼ small red onion
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup toasted chopped pistachios
- 1 teaspoon flaky sea salt I like Maldon
Instructions
- Begin by slicing the top and bottom of each orange to reveal the flesh. Set a cut side down on the cutting board and use your knife to slice down the sides to remove the peel and as much white pith as possible. Turn the oranges on their sides and slice into rounds.
- Use a sharp knife or a mandoline to shave the fennel and red onion into very thin slices.
- Arrange the oranges, fennel and onion on a platter, layering the fennel and onion between the slices of orange.
- Whisk together the vinegar and olive oil and drizzle it over top, then sprinkle with pistachios and sea salt. Scatter the reserved fennel fronds around the plate if desired. Serve immediately.
Notes
- It's best to make this salad during winter or early spring when citrus is in season, as your oranges will be juicier and more flavorful.
- Use a variety of oranges for varied flavors and a beautiful presentation.
- If you have a mandolin slicer, use it to slice the fennel and red onions into ultra thin, uniform pieces. If slicing them by hand, make sure your knife is very sharp and work slowly and deliberately to make the slices as thin as possible.
This is PERFECT. Bright and colorful, but the fennel still makes it feel really cozy - like something I'd get at a restaurant. Amazed at how much flavor you get for how simple it is too.
Okay, lady. Now this is getting a little freaky! I served almost the same dish last evening for dinner. I do supreme the oranges rather than use rounds and I use Endive as counterpoint to the shaved fennel. This makes a terrific, healthy meal when served with a simple pan seared white fish like tilapia or flounder. The thinly shaved red onion adds just the right amount of bite. Next time I do this I will use the pistachios - never considered going for that type of added crunch and texture. Thanks for the tip.