I love how this salad brings together juicy citrus and crisp fennel to create a vibrant, refreshing dish. The sweet-tart citrus balanced with the mild anise flavor of fennel makes this a light yet satisfying salad that I enjoy serving as a starter, side dish, or even a simple lunch.
Why You’ll Love This Recipe
I appreciate this recipe because it celebrates fresh seasonal produce without requiring any cooking. The colors are beautiful, the flavors are bright, and the texture is perfectly crisp and juicy. I also like how easy it is to prepare — just slice, arrange, and drizzle. It’s a dish that feels elegant but takes only minutes to make.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large navel oranges, peeled and sliced
1 grapefruit, peeled and segmented
1 blood orange (or other citrus of choice)
1 small fennel bulb, thinly sliced (reserve fronds for garnish)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or maple syrup (optional)
Salt and freshly ground black pepper, to taste
A handful of mint leaves or microgreens (optional)
Directions
Peel the citrus, removing the white pith, then slice into rounds or segments.
Thinly slice the fennel bulb and set aside a few fronds for garnish.
Arrange the citrus and fennel on a serving plate, alternating colors for a pretty presentation.
Whisk together olive oil, honey or maple syrup (if using), salt, and pepper to make the dressing.
Drizzle the dressing evenly over the salad.
Garnish with fennel fronds and mint or microgreens, if desired, then serve immediately.
Servings And Timing
This salad serves 2 to 4 people depending on portion size.
Preparation time: about 10–15 minutes.
No cooking required.
Variations
I sometimes switch up the citrus varieties, adding mandarins or tangerines for extra sweetness.
For more richness, I’ve added sliced avocado or a sprinkle of soft goat cheese.
If I want extra crunch, toasted pistachios or almonds work beautifully.
A handful of arugula turns this into a heartier salad with a peppery bite.
Storage/Reheating
This salad is best enjoyed fresh. I keep undressed citrus and fennel slices in an airtight container the day before if I need to prep ahead. Once dressed, the salad should be eaten right away because the citrus juices soften the fennel over time.
Reheating isn’t needed and not recommended for this fresh, raw dish.
FAQs
How can I tone down the strong flavor of fennel?
I slice the fennel very thinly and sometimes soak it in cold water with a bit of lemon juice for a few minutes to mellow its flavor.
Can I make this salad ahead of time?
I can prep the ingredients ahead by slicing the citrus and fennel, but I wait to dress and garnish until just before serving.
What other herbs work well in this salad?
I like using mint, but basil or dill also pair beautifully with citrus and fennel.
Can I make the dressing sweeter or tangier?
Yes. I adjust the honey or maple syrup for sweetness, or add extra lemon juice for tang.
What can I serve with this salad?
I often serve it with grilled fish or chicken, roasted meats, or hearty grain dishes. Its bright flavor complements rich mains perfectly.
Conclusion
I enjoy making this Citrus and Fennel Salad whenever I want something fresh, colorful, and effortless. The combination of juicy citrus and crisp fennel is always refreshing, and the simple dressing ties everything together beautifully. It’s a versatile dish that shines on its own or alongside a wide variety of meals.
A vibrant, refreshing salad of juicy citrus and crisp fennel dressed in a light olive‑oil dressing — bright, simple, and perfect as a starter, side, or light meal.
Ingredients
2 large navel oranges, peeled and sliced
1 grapefruit, peeled and segmented
1 blood orange (or another citrus of your choice), peeled and sliced
1 small fennel bulb, thinly sliced (reserving some fronds for garnish)
2 tablespoons extra‑virgin olive oil
1 teaspoon honey or maple syrup (optional)
Salt and freshly ground black pepper, to taste
A handful of mint leaves or microgreens — optional garnish
Instructions
Peel the citrus fruits carefully, removing as much of the white pith as possible, then slice into rounds or segments.
Thinly slice the fennel bulb; reserve a few fronds for garnish.
Arrange the citrus slices and fennel on a serving plate, alternating colors and textures for a pretty presentation.
In a small bowl, whisk together the olive oil, honey or maple syrup (if using), salt, and black pepper.
Drizzle the dressing evenly over the salad.
Garnish with fennel fronds and mint leaves or microgreens if desired, then serve immediately.
Notes
For extra richness and creaminess — add sliced avocado or crumbled soft goat cheese.
To introduce a crunchy texture — sprinkle toasted pistachios or almonds on top.
To make it more substantial — add a handful of arugula or mixed greens beneath the citrus and fennel.
If the fennel flavor feels strong, soak the slices in cold water (with a bit of lemon juice) for a few minutes before assembling to mellow the taste.
