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This bright and delightful orange salad packs an incredible boost of vitamins and flavor. It’s light, refreshing, and absolutely delicious.
A simple and economical side dish that everyone will love.
Got oranges? Here’s a simple way to turn them into a gorgeous salad, especially now that juicy oranges are in season.
A quick citrus salad that is so easy to assemble, and great to boost your immune system with a nutritional punch of vitamins, minerals, and antioxidants.
This no-frills salad recipe comes from my mum’s repertoire, and even after eating it hundreds of times, it’s still one of my fav fruit salads that I never grow tired of.
The oranges combined with olives and onion create an amazing contrast between sweet and savory flavor. The crispy fennel adds texture, and the simple dressing is just made with extra virgin olive oil, orange juice, salt and pepper. That’s it.
Minimal ingredients to make a super fresh combination bursting with big flavors!
Make this orange salad as a side for dinner parties, it will be perfect for your holiday tables just as well as a quick weeknight lunch. And it looks bright and beautiful too.
So if you’re ready for a refreshing dose of vitamin C and oranges in your life, make sure to add this recipe to your salad repertoire.
List of the ingredients
- Green onions or long red onion
- Black olives
- Extra virgin olive oil
- Salt & pepper
- Fresh mint
How to make orange salad
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Using a sharp knife, cut the skin off and remove the white part off the oranges.
- Slice the oranges, and gently remove the seeds if you see them.
- The slices can be cut into rounds or segments.
- For the dressing, combine extra virgin olive oil, orange juice, salt and pepper.
- Arrange the orange slices, sliced fennel, onion, olives on a serving plate.
- Pour over the dressing, garnish with fresh mint leaves and serve.
Orange salad ingredients
Oranges: Navel oranges work perfectly fine here, but you’re welcome to sub them for pretty and more expensive blood oranges if you wish. It doesn’t matter what colour you go for, as long as the oranges are fresh.
Fennel: It pairs so well with oranges and adds texture, freshness and extra nutrition.
Olives: Use good-quality black olives and make sure they’re pitted. My mum used to make this salad with Gaeta olives that are small, soft, and delicious. Kalamata olives are a good option and not so expensive, while I find dry cured black olives too bitter for this orange salad.
Onion: Either long red onion or green onions work great and add flavor without being too sharp or bitter. I had to use a regular red onion here as I couldn’t find them at my local grocery store, but my preferences are for green onions and sweet long red onion.
Fresh mint: It’s final touch that add color and fresh flavor. You can omit the mint if you don’t have it on hand.
Dressing: Extra virgin olive oil, orange juice, salt and pepper is all you need for this orange salad dressing. No honey, no garlic, no mustard. Simple and easy!
Orange salad variations & mix-ins
This is a super versatile salad that pairs well with many other add-ins. Here a few ideas:
- Leafy greens: you can add arugula/rocket, baby spinach, lamb lettuce, watercress or an Italian mix. They all work well with the soft and sweet oranges. To make it look visually appealing, I recommend arranging the leaves on a serving plate and add the rest of the orange salad ingredients on top.
- Nuts: for extra crunch you can sprinkle with toasted walnuts, pecans or shaved almonds.
- Italian twist: some capers in brine and anchovies packed in olive oil are sure to make this orange salad very flavorful.
These fennel orange salad leftovers keep wells in the fridge for about 2 days, stored in an airtight container. If you plan it to make it ahead, I would recommend adding the dressing before serving.
More salad recipes for you!
- Beetroot orange salad
- Salad with grapes
- Moroccan carrot salad
- Arugula pear salad
- Beetroot salad
- Winter salad
- Artichoke salad
- Celery and parmesan salad
- Grapefruit salad
If you make this orange salad salad or you have a question, let me know by leaving a comment. I would love to hear from you! x
- 4 large Navel or blood oranges
- 1 fennel, finely sliced
- ¼ cup black olives, pitted
- 1 tablespoon long red onion or green onions, finely sliced
- 10 mint leaves, thorne
- 2 tablespoons extra virgin olive oil
- 1 tablespoon orange juice
- ¾ teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
- Peel the oranges and remove skin and pith (the white part), then slice them e into 0.8 cm / 1/3″ thick rounds or half rounds/segments, and deseed. Use a chopping board and a sharp knife to cut them gently without breaking them apart.
- Arrange the orange slices on a serving plate and gently mix with sliced fennel and onion. Scatter with olives.
- Mix or shake the orange dressing ingredients in a jar with lid until emulsified.
- Pour the dressing all over the salad, garnish with mint leaves and serve.