Fennel, Orange, Feta and Olive Salad

Fennel, Orange, Feta and Olive Salad

This dish provides all the pleasures of a tasty Mediterranean salad even in Winter and is packed full of vitamins.


per 4 persone


circa 15 min


  1. 100 g (3.5 oz) of La Rocca green pitted olives from Sicily
  2. 2 Fennel
  3. 3 Oranges
  4. 100 g (3.5 oz) of feta cheese
  5. 1 tsp. of fennel seeds
  6. 3 tbsp. extra virgin olive oil
  7. Salt to taste
  8. Pepper to taste


  1. Clean the fennel and remove the outer leaves and stems. Wash them, dry and cut into very thin slices, possibly with the help of a mandolin.
  2. Peel 2 oranges, removing the ends and the bitter white part of the peel. Cut them into thin slices and then into triangles.
  3. Squeeze the juice of the third orange. Pour it into a bowl and add 3 tbsp. of extra virgin olive oil, a pinch of salt and the ground black pepper. Then whisk the ingredients with a fork.
  4. In a large bowl add the fennel, the oranges chunks, olives and the fennel seeds.
  5. Then pour over the orange juice and toss with the other ingredients. Serve the salad topped with crumbly feta cheese and eat alongside a glass of Greco di Tufo and … enjoy your meal!