Seasonal salad: light, crunchy and vitamin-packed you’ll make on repeat

When warm days call for something crisp and bright, a fennel and orange salad answers the invitation. This dish marries the citrus tang of oranges with the aniseed bite of fennel, creating a refreshing plate that’s easy to assemble and impressive to serve.

Ingredients for a refreshing fennel-and-orange salad

• 4 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper
• 1 tablespoon lemon juice
• A small bunch of fresh parsley
• 2 medium fennel bulbs
• 1 red onion
• 2 tablespoons pitted black olives
• 4 large oranges

Quick tips before you start

Keep a sharp knife handy for clean orange supremes. Removing the white pith improves flavor. Work over a bowl to catch every drop of juice.

How to prepare the oranges and capture their juice

Peeling and segmenting the fruit

1. Trim the top and bottom of each orange so it sits flat.
2. With a sharp knife, slice away the peel and white pith in strips.
3. Hold the orange over a bowl and cut between membranes to remove individual segments.
4. Let the juices flow into the bowl; this liquid becomes part of the dressing.

Cleaning and slicing the fennel and aromatics

Preparing the fennel

1. Rinse fennel bulbs under cold water to remove grit.
2. Save a few feathery fronds for garnish.
3. Quarter each bulb lengthwise and slice thinly for a tender crunch.

Onion, olives, and herbs

1. Peel the red onion and dice it into small, even pieces.
2. Roughly chop the black olives or slice them, depending on preference.
3. Finely chop parsley to add brightness to the salad.

Assembling the salad and dressing

Combine the prepared ingredients gently so textures stay distinct. A light toss keeps the oranges intact and the fennel crisp.

1. In a serving bowl, layer orange segments, sliced fennel, diced onion, chopped olives, and parsley.
2. Add the lemon juice and the reserved orange juice to a small bowl.
3. Whisk in the olive oil until the dressing emulsifies lightly.
4. Season with salt and freshly ground pepper to taste.
5. Drizzle the dressing over the salad and fold carefully to combine.

Serving suggestions and flavor notes

• Garnish with fennel fronds for a delicate look.
• Pair with grilled fish or roasted chicken for a light meal.
• For added texture, scatter toasted almonds or pine nuts on top.
• A sprinkle of flaky sea salt heightens citrus flavor.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.