This fennel orange salad celebrates Greek Mediterranean flavors and is perfect for any occasion—from casual dinners to festive gatherings. Whether you stick to the traditional recipe or experiment with your twist, it’s a dish that never disappoints.
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Why this recipe works
When it comes to Mediterranean cuisine, simplicity is key. This salad is a bright, refreshing addition to your table, blending crisp vegetables and citrusy sweetness for a versatile and delicious dish. Whether you’re looking for a side salad that steals the show or a light meal, this recipe celebrates the best of Greek traditions with a modern twist.
The beauty of this fennel orange salad lies in its contrast of flavors and textures. The anise-like crunch of fennel pairs beautifully with the sweet juiciness of oranges, while olive oil and lemon juice tie everything together with a zesty Mediterranean flair. Add a handful of arugula for peppery depth, and you've got yourself a salad that’s as satisfying as it is stunning.
Beyond its flavor, this dish embodies the Mediterranean way of eating: fresh, seasonal, and wholesome. It’s proof that a handful of quality ingredients can create something truly special.
The recipe's history
While fennel and oranges are common ingredients in Mediterranean cuisine, this specific combination has its roots in Mani, a rugged region in the Peloponnese. Traditionally, Maniots would prepare this salad with orange slices, olive oil, and a bit of salt. The recipe's simplicity reflects the local lifestyle: resourceful, minimalistic, and deeply connected to the land.
The addition of fennel and optional arugula is a modern twist, inspired by contemporary Greek cooking and my clan's preference. These ingredients enhance the flavor profile while staying true to the recipe’s origins.
Key Ingredients
Here’s what you’ll need to make this fennel orange salad:
- Fennel bulb: Adds a crisp, slightly sweet flavor with hints of licorice.
- Oranges: Juicy and vibrant; use naval or blood oranges for the best results.
- Olive oil: A must in any Greek salad; go for extra virgin for the freshest taste.
- Lemon juice: Balances the sweetness with a zesty kick.
- Arugula (optional): Adds a peppery bite that complements the fennel and oranges.
- Salt and pepper: Simple seasonings to bring out the natural flavors.
- Optional Additions: Crumbled feta cheese or toasted almonds for extra texture and richness.
Meal Prepping this recipe
Good news—this salad is quick to prepare and holds up beautifully for a few hours. Slice the fennel and oranges ahead of time, and store them separately to prevent sogginess. Mix the dressing in a small jar, so it’s ready to toss in just before serving.
If you’re hosting a gathering, this salad is a perfect choice. It’s easy to scale up for larger groups and looks gorgeous on a platter.
Substitutions and variations
- No fennel? Substitute thinly sliced celery for a similar crunch.
- No arugula? Baby spinach or mixed greens work well too.
- Do you prefer a sweeter flavor? Add a drizzle of honey to the dressing.
- Make it heartier: Add grilled shrimp or roasted chickpeas for a protein boost.
How to make this fennel orange salad
It is an easy salad. The only tricky part is to cut the veggies properly so that the dish will be beautiful. Nevertheless, it isn't the end of the world if veggies are roughly cut. The taste will compensate you.
Let's make this amazing salad together:
PREPARE THE POTATOES
Wash the potatoes and place them whole, skin-on, in a pot. Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook for 20 minutes (longer for larger potatoes), or until easily pierced with a fork. Let them aside to cool.
PREPARE THE FENNEL
Meanwhile, trim the fennel bulb, trimming off any damaged or wilted outer layers.
(1)Cut off the stalks where they meet the bulb. Set aside the fronds (feathery leaves) for garnish or seasoning. Slice a thin layer off the root end to remove the tough bottom. Be careful not to cut too much, as it holds the layers together.
(2) Cut the bulb in half lengthwise through the core.
(3) Remove any root remains.
(4) Place the halves flat-side down and slice into thin strips.
PREPARE THE ORANGES
Peel the oranges, remove the white pith, discard any seeds if any, and slice them into rounds or segments.
PREPARE THE ONIONS
Slice the dry onion into thin rings and finely chop the spring onions.
ASSEMBLE
Peel the potatoes, cut them into cubes, and transfer them to a salad bowl.
Add the orange slices, onions, fennel, and olives to the bowl with the potatoes. In a jar, mix the olive oil with the lemon juice and season with salt and pepper. Shake well. Pour the dressing over the salad.
Before serving, remove the bowl from the refrigerator. Season lightly with salt and pepper, if needed. Toss gently, and serve.
Expert tips
- Choose the freshest ingredients: This salad is about simplicity, so quality matters. Use fresh fennel and ripe, juicy oranges.
- Slice fennel thinly: This helps it blend seamlessly with the oranges and dressing.
- Serve chilled: Keep the salad cool for a refreshing bite that complements the flavors.
How Greeks serve this salad
In Greece, salads like this are typically served as part of a larger spread, often alongside grilled fish, roasted meats, or hearty stews. It’s a flexible dish that can act as a side, starter, or even a light main.
For festive occasions, Greeks might present the salad on a large platter with garnishes like pomegranate seeds or nuts for added flair.
How to serve leftovers
This salad holds up surprisingly well as leftovers. Toss lightly before serving, and consider adding a splash of fresh lemon juice to revive the flavors. Leftover fennel orange salad also makes a great topping for sandwiches or wraps.
How to store and freeze
- Storing: Keep the salad in an airtight container in the refrigerator for up to 2 days. Store the dressing separately to prevent sogginess.
- Freezing: While the salad isn’t freezer-friendly, you can freeze leftover fennel slices to use in soups or stews later.
More Greek salad recipes
If you loved this fennel orange salad, try these other Greek-inspired favorites:
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek orange and fennel salad and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Orange and Fennel Salad
Ingredients
- 2 (about 1 pound / 450-500g) medium-sized potatoes
- 2 oranges
- 1 small fennel bulb
- 15-20 Kalamata olives (unpitted)
- 2 fresh spring onions
- 1 medium dry onion
- ¼ cup (50 ml) Extra Virgin Olive Oil
- 2 tablespoons the juice of lemon, and a teaspoon of lemon zest*
- Salt and pepper to taste
- Arugula or other greens (optional)
Instructions
- Wash the potatoes and place them whole, skin-on, in a pot. Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook for 20 minutes (longer for larger potatoes), or until easily pierced with a fork. Let them aside to cool.2 (about 1 pound / 450-500g) medium-sized potatoes
- Meanwhile, trim the fennel bulb, removing tough outer layers, and slice it thinly using a mandoline or sharp knife. Peel the oranges, remove the white pith, discard any seeds if any, and slice them into rounds or segments.1 small fennel bulb, 2 oranges
- Slice the dry onion into thin rings and finely chop the spring onions.2 fresh spring onions, 1 medium dry onion
- Peel the potatoes, cut them into cubes, and transfer them to a salad bowl.
- Add the orange slices, onions, fennel, and olives to the bowl with the potatoes. In a jar, mix the olive oil with the lemon juice and season with salt and pepper. Shake well. Pour the dressing over the salad.15-20 Kalamata olives (unpitted), ¼ cup (50 ml) Extra Virgin Olive Oil, 2 tablespoons the juice of lemon, and a teaspoon of lemon zest*, Salt and pepper to taste
- Mix well, cover the bowl tightly with plastic wrap, and refrigerate for up to 3 hours to allow the flavors and aromas to blend (optional).
- Before serving, remove the bowl from the refrigerator. Season lightly with salt and pepper, if needed. Toss gently, and serve.
- Serve with arugula or other greens (optional).Arugula or other greens (optional)
Kathryn says
whatKath is the pinch of "Zest" in recipe?
Sylia says
Dear Kathryn,
Thanks for passing by. It is a pinch of lemon zest (about half of teaspoon).
Let me know if you want anything else.
xxx
Sylia