Fennel, Orange, Black Olive, and Pomegranate Salad

Name: Fennel, Orange, Black Olive, and Pomegranate Salad
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2 small fennel bulbs; 2 medium oranges; 10-15 pitted black olives; as needed Pomegranate seeds,; Extra virgin olive oil, to taste

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

This is a classic Sicilian salad. I love it in the winter, but especially in the summer (if I can still find fennel). It’s quick to prepare and makes a beautiful, colorful addition to the table—an explosion of colors.

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

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Ingredients

20 minutes

Serves 4 servings

2small fennel bulbs
2medium oranges
10-15pitted black olives
as neededPomegranate seeds,
Salt, to taste
Extra virgin olive oil, to taste

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Steps

20 minutes

1

Wash the fennel and slice it. Set aside the feathery tops.
2

Peel the oranges, removing all the white pith, and slice them. Drain the olives if they’re packed in brine.
3

Remove the seeds from the pomegranate and set them aside. Now assemble the salad.
4

On a serving platter, arrange the fennel slices. Season with salt and olive oil. Add the orange slices, black olives, and pomegranate seeds. Season again with salt and olive oil, garnish with the fennel tops, and chill in the refrigerator before serving.

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Cooksnaps

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Caterina Martinelli @lericettedicaterina

Published in the US on September 29, 2025 14:01

Bologna, Emilia-Romagna, Italia

Salve sono Caterina nata a Bari , ma vivo a Bologna , amo cucinare per due, quattro,otto e a volte anche più di cento , sono cuoca di professione , il numero non mi fa paura , sono moglie mamma e nonna e con loro mi diverto , a casa con nonna non ci si annoia mai .