Fennel and Orange Salad with Olives and Mint
A bright, crisp citrus salad with salty hits of olive and fresh mint
Why This Recipe Works
This salad relies on the sharp contrast between juicy citrus, crunchy fennel, and briny olives. Removing the pith from the oranges ensures every bite is tender and bright rather than bitter.
Instructions
Cut away the peel and pith from the oranges until the flesh is fully exposed. Quarter the oranges lengthwise, then slice each quarter crosswise into 1/4-inch-thick pieces. Combine the oranges, fennel, olives, and mint in a large bowl.
Whisk the lemon juice, salt, and pepper in a small bowl until the salt begins to dissolve. Drizzle in the oil while whisking constantly to create a smooth, emulsified dressing.
Drizzle the dressing over the salad and toss gently to coat. Season with additional salt and pepper to taste and serve immediately while the fennel is still at its crispest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
The dressed salad can be refrigerated in an airtight container for up to 2 days.
Can I make this ahead of time?
The oranges and fennel can be sliced ahead of time, but wait to dress the salad until serving to keep the textures vibrant.
What substitutions can I make?
- olives: Kalamata or oil-cured olives
