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Sicilian Fennel & Orange Salad

Sicilian fennel and orange salad with shaved fennel, fresh orange and optional Kalamata olives

Sometimes the simplest dishes are the ones you remember.

Tom’s Sicilian-inspired fennel and orange salad is bright, fresh and full of flavour, bringing together crisp shaved fennel, sweet juicy orange, salty Kalamata olives and a simple dressing of extra virgin olive oil and balsamic vinegar.

There is no cooking required, but it still feels generous and warming in that beautiful Mediterranean way. The fresh fennel brings a subtle anise flavour and plenty of crunch, while the orange cuts through with sweetness and acidity. Finished with fennel fronds and a few good pinches of sea salt, it is the kind of dish that makes everyday ingredients feel a little special.

Serve it alongside grilled fish, roasted chicken, lamb, crusty bread or as part of a shared table with antipasto.

Why fennel and orange work so well together

Whole fresh fennel and halved oranges at Earth Markets, showing the perfect pairing for Sicilian fennel and orange salad

Fennel has a crisp texture and gentle anise flavour that pairs beautifully with sweet citrus. The orange brings brightness and juiciness, while olives add savoury depth and saltiness. It is a classic Sicilian-style combination that is simple, refreshing and endlessly versatile.

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Serves: 4 as a side, or 2 as a light lunch

Ingredients

Fresh fennel, oranges, olive oil, balsamic vinegar and Kalamata olives for Sicilian fennel and orange salad

  • 1 large fennel bulb, trimmed
  • 2 oranges
  • ½ cup Kalamata olives, pitted and roughly torn (optional, but highly recommended)
  • 2–3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, optional
  • Fennel fronds, to garnish

Method

  1. Trim the fennel bulb, reserving a few of the delicate green fronds for garnish. Slice the fennel as thinly as possible using a sharp knife or mandoline.
  2. Peel the oranges, removing as much of the white pith as possible. Slice into rounds or segments, catching any juice as you go.
  3. Arrange the shaved fennel and orange over a large serving plate.
  4. Scatter over the Kalamata olives, if using, along with the fennel fronds.
  5. Drizzle generously with extra virgin olive oil and balsamic vinegar. Season with sea salt flakes and cracked black pepper, if using.
  6. Let the salad sit for five to 10 minutes before serving so the flavours can mingle.

Tom’s tip

Tom from Earth Markets Gold Coast with his Sicilian fennel and orange saladUse the best olive oil you can here. With only a handful of ingredients, each one has a chance to shine.