Insalata di arance e finocchi

Name: Insalata di arance e finocchi
Total time: 15 min
Cuisine: Italian
Ingredients: 4 oranges, peeled and sliced into rounds; 2 fennel bulbs, very thinly sliced; 1 red onion, very thinly sliced; 12 black olives, stoned; 3 tbsp olive oil; 1 tbsp lemon juice; 10g fresh mint leaves

A Sicilian winter salad of juicy oranges, crisp fennel, red onion and olives. Fresh, sharp and very pretty.

Time15 min
LevelEasy
Costabout £2.67 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4orangespeeled and sliced into rounds
2fennel bulbsvery thinly sliced
1red onionvery thinly sliced
12black olivesstoned
3 tbspolive oil
1 tbsplemon juice
10 gfresh mint leaves

Method

1
Soak the red onion slices in cold water for 5 minutes to soften their bite. Drain well.
5 min
2
Arrange the orange slices on a platter. Top with the fennel, onion and olives.
3
Whisk the oil and lemon juice with a pinch of salt and black pepper. Spoon over the salad.
4
Scatter with the fennel fronds and torn mint. Serve cold, within an hour.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.