Orange, Fennel and Olive Salad
Prep time
Total time
Cure your winter blues with this bright, flavourful salad of tart orange segments with crunchy fresh fennel and briny black olives. Perfect for serving with broiled salmon, pork chops or chicken breasts.
Recipe type: Salad
Serves: 4
  • 3 large navel or Cara Cara oranges
  • 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
  • ½ medium red onion, thinly sliced
  • 1 cup oil-cured black olives
  • 2 tbsp olive oil
  • Salt and fresh ground black pepper
  1. Using a sharp knife, cut away all of the peel and white pith from the oranges. Carefully slice away each segment from the membranes.
  2. In a large bowl, combine the orange segments, fennel, red onion and olives. Drizzle with olive oil and season to taste with salt and pepper, then toss to coat evenly.
  3. To serve, divide the salad between four serving plates and garnish with reserved fennel fronds.
Recipe by Crumb: A Food Blog at