Ingredients
Scale
- 2 pounds oranges (5 to 6 oranges)
- 1 bulb fennel (halved, cored, and very thinly sliced)
- 1 red onion (halved and very thinly sliced)
- 3 tablespoons extra-virgin olive oil
- 1 cup pitted olives (black or green)
- Salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh flat-leaf parsley
- Balsamic vinegar for drizzling (optional)
Instructions
- Peel the oranges carefully, removing any white pith. Slice each orange crosswise into 1/4-inch slices.
- On a large serving platter, arrange the orange slices alongside the fennel and onion slices.
- Drizzle olive oil over the arranged salad and distribute olives evenly on top.
- Sprinkle with salt, pepper, red pepper flakes, and parsley.
- Optionally drizzle additional olive oil and balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg