Sicilian Orange Salad

Lynn Clay


This salad is usually served at the beginning or the end of the meal.


★★★★★ 1 vote

30 Min
No-Cook or Other


  • 3-4 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    balsamic vinegar
  • ·
    salt and pepper, to taste
  • 1
    naval orange
  • 2
    blood oranges
  • 1
    cara cara orange
  • 1 small
    red onion, thinly sliced
  • 1 small
    fennel bulb, thinly sliced
  • 1/4 c
    black olives, sliced in half
  • ·
    flaky sea salt, to taste

How to Make Sicilian Orange Salad


  1. Whisk oil, vinegar, and salt and pepper together.
  2. Peel the oranges, removing all peel and white pith.
  3. Slice the oranges in thin round cross sections. Place in random pattern on a platter, overlapping some of them.
  4. Scatter onion and fennel slices over the top. Put olives all over.
  5. Spoon vinaigrette all over the plate and sprinkle with sea salt.
  6. Ready to serve.

Printable Recipe Card

About Sicilian Orange Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Italian

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