Ingredients
- 2 fennel bulbs, thinly sliced
- 1 red onion, thinly sliced
- 1 orange, segmented
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup fresh mint leaves, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
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Trim the fennel bulbs, removing the stalks and fronds. Reserve some fronds for garnish. Slice the fennel bulbs thinly using a mandolin or a sharp knife.
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In a large bowl, combine the sliced fennel, red onion, orange segments, kalamata olives, and chopped mint leaves.
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In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Season with salt and pepper to taste.
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Pour the dressing over the fennel salad and toss gently to coat evenly.
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Arrange the salad on a serving platter and garnish with the reserved fennel fronds.
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Serve chilled or at room temperature.
Embrace the crisp, refreshing flavors of this fennel salad, and let its vibrant colors and textures transport your taste buds to a sun-drenched Mediterranean garden!
