Orange Salad

Got plenty of oranges? Turn them into a simple yet gorgeous orange salad that packs an incredible boost of vitamins and flavor. It’s light, refreshing, and so delicious.

Published in Jan 2024/updated in Jan 2026

Got plenty of oranges? Here’s a super simple way to turn them into a gorgeous salad, especially now that juicy oranges are in season. It’s easy to assemble, delicious, and great for boosting your immune system with an amazing nutritional punch.

You’ll get BIG flavor, and tons of vitamins, minerals, and antioxidants all in one bowl of salad!

This no-frills citrus salad recipe, which comes from my mum’s repertoire, is quite popular in Southern Italy. And even after eating it hundreds of times, it’s still one of my favorite fruit salads that I never grow tired of.

The oranges, combined with olives and onion, create a terrific contrast between sweet and savory flavors. The thinly sliced, crispy fennel adds more freshness and texture, while the simple dressing brings it all together in the most delicious way. That’s it.

Minimal ingredients for a super-fresh combination bursting with big flavors!

If you’re a fan of oranges (I am!) and love to keep things fresh, you will want to add this delightful orange salad recipe to your collection. Not only is it easy to prepare, but it also makes a gorgeous side dish that’s perfect for any gathering, from a dinner party to a potluck.

A wonderful boost of vitamin C that leaves you feeling refreshed and satisfied. Enjoy!

List of the ingredients

• Oranges
• Fennel
• Green onions or long red onions
• Black olives (optional)
• Extra virgin olive oil
• Salt & pepper
• Fresh mint

How to make an 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 of the oranges.
• Slice the oranges, and gently remove the seeds if you see them.
• The slices can be cut into rounds or segments.

• Combine extra virgin olive oil, orange juice, salt, and pepper for the dressing.
• Arrange the orange slices, sliced fennel, onion, and olives on a serving plate.
• Pour over the dressing, garnish with fresh mint leaves, and serve.

Recipe Notes

Orange salad ingredients

Oranges: Navel oranges work perfectly fine here, but you can substitute them for pretty and more expensive blood oranges if you wish. It doesn’t matter what color you choose, as long as the oranges are fresh. You can also add some mandarins if you wish; they work just as well as oranges in a lovely mandarin orange salad.

Fennel: It pairs well with oranges and adds texture, freshness, and extra nutrition.

Olives (optional): I leave them optional, as this salad tastes delicious even if you skip them. But I like that bold, umami flavor, and if you opt for olives too, I recommend using good-quality, pitted black olives. We used to make this salad with Gaeta olives, which are small, soft, and delicious. Kalamata olives are a good option and not so expensive.

Onion: Long red or green onions work great and add flavor without being too sharp or bitter. I had to use a regular red onion here because I couldn’t find any at my local grocery store! But you can also use white onion if you like it.

Fresh mint: It’s the final touch that adds 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 are all you need for this orange salad dressing. No honey, no garlic, no mustard for this Italian-style salad dressing. Simple and easy!

Orange salad variations & mix-ins

Although we always kept this salad simple, it is super versatile and pairs well with a variety of add-ins. Here are a few ideas:

• Leafy greens: Add arugula/rocket, baby spinach, lamb lettuce, watercress, or an Italian mix. They all work well with the soft and sweet oranges. I recommend arranging the leaves on a serving plate and adding the orange salad ingredients on top to make it look visually appealing.
• Nuts: For extra crunch, skip the olives, and sprinkle your salad with toasted walnuts, pecans, shaved almonds, or pistachios just before serving.
• Italian twist: Some anchovies in olive oil will add plenty of Mediterranean flavor, and needless to say, they were the only add-ins allowed by my mum. 😂

Storage Tips

These fennel orange salad leftovers keep well in the fridge for about 2 days when stored in an airtight container. I recommend adding the dressing before serving if you plan to make it ahead for potlucks or picnics.  

More salad recipes for you!

Check out all of my vegan salads here, as well as my sensational holiday salads. Below are a few of my favs:

• 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 or you have a question, let me know by leaving a comment. I would love to hear from you! x

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