The tasty treat results from growing oranges, olives, and fennel, which are the principal players in our flavor-rich Mediterranean Orange Salad with Fennel.
Mediterranean Orange Salad with Fennel

Mediterranean Orange Salad with Fennel
Prep time
Cook time
Total time
Recipe type: Salads
Cuisine: Mediterranean
Serves: 4
  • 3 fresh navel or blood oranges
  • 1/2 to 1 fennel bulb (depending on size), sliced thin.
  • 1 handful of black Kalamata olives (12 or so)
  • 2 to 3 Tablespoons olive oil
  • freshly squeezed juice of 1 orange
  • sea salt
  • 1 teaspoon cumin seeds, roasted
  • 1/2 teaspoon Spanish smoked paprika
  • 1 small bunch of cilantro leaves, coarsely chopped
  1. Toast the cumin seeds over medium-low heat in a small pan. Remove from pan and set aside to cool.
  2. Slice the fennel thin (1/2 of an average size fennel bulb will do). Do not include any part of the root and use very little of the green stalk.
  3. Drain and place fennel on a couple of paper towels to dry.
  4. With a sharp knife, remove the peel and white pith from the orange and slice it thinly - to about 1/4-inch thick.
  5. Place the oranges in a shallow bowl, and scatter on top of the sliced fennel and garnish with olives.
  6. In a small bowl, whisk together the olive oil, juice of an orange, salt (to taste) and smoked paprika.
  7. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.
Options and variations include adding grilled shrimp or chicken; shaved red onion (in warmer months); feta cheese; or grilled halloumi.


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