Sicilian Orange Salad (Insalata di Arance)
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.
Servings: 6 people
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.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 378mg | Potassium: 502mg | Fiber: 6g | Sugar: 17g | Vitamin A: 952IU | Vitamin C: 93mg | Calcium: 103mg | Iron: 1mg