Fennel, Orange, and Olive Salad


Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.


  • 2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds

  • 3 navel oranges

  • ¾ cup pitted kalamata olives, halved

  • 1 tablespoon sherry-wine vinegar

  • 1 teaspoon shallot, minced

  • 3 tablespoons extra-virgin olive oil

  • Pinch of coarse salt

  • Pinch of freshly ground pepper


  1. Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.

  2. In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.

  3. In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

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