Sicilian Orange Salad (Insalata di Arance)
on Jan 02, 2025
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This colorful and vibrant Italian orange and fennel salad with olives and parsley is a great addition to a robust meal, and a refreshing counterpart to a rich main course.
When you don’t know what to add to an Italian meal to brighten up the table visually and flavorful-wise, this sweet-tart, juicy citrus salad is just the thing. In the Sicilian Orange Salad recipe (or Inslata di Arance), sliced oranges are mixed with very thinly sliced fennel and red onion and then generously topped with chopped fresh parsley and olives. You can drizzle over a touch of balsamic, or skip the vinegar, your choice.
For next-level flavor and presentation, use a combo of different types of oranges, but do try to include some blood oranges, which are typical for this Sicilian dish. There are a number of variations to explore, but however you make this, you’ll find it to be a wonderful counterpoint to richer dishes and a showstopper on the table. You can serve this salad as a starter, with the main course, or after the entrée.
Try this Sicilian orange and fennel salad with Porchetta, Fettucine Alfredo, or Pasta Bolognese. Or, for an Italian assortment of starters, pair this with Caponata, Roasted Red Peppers, Chickpea Salad, and Sautéed Escarole.
Table of Contents
Ingredients
- Oranges – You’ll need 2 pounds (about 6) oranges for the salad. I like using a combination of oranges, and I always try to include lovely red-hued blood oranges (in Sicily, where this salad originates, excellent Sicilian blood oranges abound). Mix those with a more “orange” orange like Cara, navel, or juice oranges.
- Fennel – The key to the delicacy of this salad is slicing the fennel as thinly as possible. Use a mandoline if you have one.
- Red onion – Also sliced very thinly, using a sharp knife or a mandoline.
- Olive oil – Use a deep fruity olive oil, preferably one from Sicily.
- Olives – You can use black or green olives in this dish. Try all kinds of different olives here, from cured Moroccan olives to crunchy green Picholine. Traditionally, in this salad the olives still have their pits, but I like to use pitted olives for a smoother eating experience.
- Red pepper flakes – Optional, but I love the heat against the sweetness of the oranges.
- Flat-leaf parsley – Roughly chopped.
Variations
- Add even more parsley — I love the way this leafy green herb holds its own in a salad.
- Serve this on a bed of arugula if you want a bit more leafiness to your salad,
- Try thinly sliced endive or celery instead of the fennel. Or use a combination of these crunchy vegetables (thinly sliced!).
How to Make Sicilian Orange Salad
- Prepare the oranges: Remove the skin from the oranges. Use a small sharp knife to trim the white membranes and pith from the outside of the oranges.
- Cut the oranges: Cut each orange crosswise into 1/4-inch slices. Remove any obvious pits and white membranes in the center of the slices.
- Build salad and serve: Arrange the orange slices with the fennel and onion slices, slightly overlapping, on a large serving platter. Drizzle the salad with a bit of olive oil, and distribute the olives over. Sprinkle with salt, red pepper flakes, and parsley. Drizzle over some more olive oil and balsamic vinegar, if desired, and serve.
Storage
Leftover orange salad can be stored in an airtight container for up to 3 days.
What to Serve With Sicilian Orange Salad
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Sicilian Orange Salad (Insalata di Arance)
Ingredients
- 2 pounds oranges (5 to 6 oranges; see Note)
- 1 bulb fennel (halved, cored, and very thinly sliced)
- 1 red onion (halved and very thinly sliced)
- 3 tablespoons extra-virgin olive oil
- 1 cup pitted olives (black or green)
- Kosher or sea salt and freshly ground black pepper (to taste)
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh flat-leaf parsley
- Balsamic vinegar (for drizzling; optional)
Instructions
- Remove the skin from the oranges. Use a small sharp knife to trim the white membranes and pith from the outside of the oranges. Cut each orange crosswise into 1/4-inch slices. Remove any obvious pits and white membranes in the center of the slices.
- Arrange the orange slices with the fennel and onion slices, slightly overlapping, on a large serving platter.
- Drizzle the salad with a bit of olive oil, and distribute the olives over. Sprinkle with salt, pepper, red pepper flakes, and parsley. Drizzle over some more olive oil and the balsamic vinegar, if using, serve.
Notes
- I like using a combination of oranges in this salad, preferably a combination of lovely red-hued blood oranges and a more “orange” orange like Cara, navel, or juice oranges. This makes for a great combo of flavors and colors.
- Leftover orange salad can be stored in an airtight container for up to 3 days.
This was a beautiful addition to our summer spread, very easy and very refreshing!