Sicilian Fennel and Red Orange Salad

A refreshing Sicilian salad that combines the crispness of fennel with the sweet-tart flavor of red oranges, briny olives, and sharp red onion. Perfect as a light starter or side dish.

Steps

1. Prepare the fennel by trimming the stalks and slicing the bulb thinly using a sharp knife or mandoline. 2. Peel the red orange and carefully segment it, removing any seeds. 3. Thinly slice the red onion. 4. In a salad bowl, combine the fennel slices, red orange segments, olives, and red onion. 5. Drizzle with extra virgin olive oil and red wine vinegar. 6. Season with salt and freshly ground black pepper to taste. 7. Gently toss all ingredients to combine. 8. Garnish with fresh mint leaves if desired. 9. Serve immediately or chill briefly to meld flavors.

1 small fennel bulb, thinly sliced 1 large red orange, peeled and segmented 10 black olives, pitted and halved 1/4 small red onion, thinly sliced 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar Salt to taste Freshly ground black pepper to taste A few fresh mint leaves for garnish (optional)