This Citrus and Fennel Salad is a refreshing blend of zesty citrus fruits and crisp fennel, perfect for brightening up your meal. It's a little sweet, a little savory, and totally refreshing — a simple recipe that delivers big on flavor.
Oranges bring sweetness and a juicy burst of flavor, their vibrant color adding a cheerful note to the salad. Grapefruit offers a tart contrast, enhancing the complexity of the dish. The fennel adds a subtle anise flavor and a satisfying crunch, making the salad feel substantial. Extra-virgin olive oil ties everything together with its rich, fruity undertones. A sprinkle of sea salt enhances all the flavors, making them pop. Fresh mint leaves add a cooling freshness, while pitted olives (if you choose to include them) lend a briny depth that complements the sweetness of the citrus.
This salad pairs beautifully with grilled fish or chicken, making it a perfect side for a light, healthy dinner. It also works well as a starter for a summer meal, setting a refreshing tone for the courses to follow. Consider serving it with a crusty baguette to soak up any leftover dressing.
Start by peeling the oranges and grapefruit. It's best to use a sharp knife to slice off the top and bottom, then work your way around the sides, following the curve of the fruit. Once peeled, slice them into rounds, about a quarter-inch thick, and remove any seeds you come across. These vibrant, juicy slices will be the heart of your salad.
Next, grab your fennel bulb. Trim off the stalks and any tough outer layers. If you have a mandoline, use it to slice the fennel thinly; otherwise, take your time slicing carefully with a sharp knife. You’re aiming for thin, crisp slices that will blend seamlessly with the citrus.
Combine the citrus slices and fennel in a large bowl. Drizzle with extra-virgin olive oil and sprinkle with sea salt. Gently toss everything together, ensuring each piece is coated with the oil and salt — this helps meld the flavors beautifully.
For a finishing touch, sprinkle on fresh mint leaves and olives if you’re using them. The mint should be torn gently by hand to release its aromatic oils without bruising. Serve immediately to enjoy the salad at its freshest.
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