Fresh and vibrant, this citrus fennel salad is layered with colors and textures. Sweet and tart citrus is combined with crunchy fennel, pistachios, and fresh herbs that pair beautifully with roasted meats, seafood, or on their own.
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About This Recipe
Bright, vibrant, and full of texture, this citrus fennel salad is a celebration of fresh citrus! A variety of citrus, with some sweeter ones like oranges and mandarins, and some tarter ones like grapefruit, is paired with thinly shaved fennel that’s crisp with just a hint of licorice. It’s a classic flavor combination that I also use in my Citrus & Fennel Roast Chicken, which is always a hit.
To add even more punch, buttery Castelvetrano olives, crunchy pistachios, fresh herbs, and tangy feta are layered in, creating a mix of flavors and textures that work beautifully together. Finished with a simple, bright vinaigrette, this salad is perfect alongside white wine steamed clams, roast chicken, grilled steak kabobs, or enjoyed on its own for a refreshing bite any time of year.
📋 Ingredients
- Citrus: Use a variety of citrus for different sweet and tart notes, including grapefruit, blood orange, navel oranges and mandarins.
- Fennel: A unique, slightly licorice-flavored vegetable that adds crunch. I recommend using a mandolin to shave it thin (about ⅛–¼ inch) so it’s tender and easy to eat in a raw salad.
- Red Onion: Thinly sliced for just a little sharpness, which balances the sweetness of the citrus.
- Olives: Pitted Castelvetrano olives are buttery and mild, perfect in a salad. You can also find them in jars or at the olive bar in most grocery stores.
- Mint: Fresh mint brightens the whole salad. If fresh isn’t available, you can use a small amount of dried mint.
- Pistachios: Add a rich, crunchy texture that pairs beautifully with the citrus and fennel. Toast lightly if you want extra flavor.
- Feta Cheese: Look for a block feta cheese in brine, which is much creamier than pre-crumbled feta.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Citrus: Use any combination of sweet and tart citrus, such as grapefruit, Navel or Cara Cara oranges, blood oranges, tangerines, or clementines. Winter is peak citrus season and really makes this salad shine.
- Olives: Castelvetrano olives are buttery and mild, but you can use green olives for a tangy kick, or Kalamata olives for a bold flavor.
- Cheese: Feta is classic, but creamy goat cheese or fried halloumi would also be delicious.
- Nuts: Pistachios add a rich crunch, but toasted pine nuts or slivered almonds are excellent alternatives.
- Herbs: Fresh mint is best, but if that’s unavailable, use about ½ teaspoon dried mint and adjust to taste.
⏲️ Instructions
Prep the Citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Transfer to a large bowl.
Assemble the Salad: Add shaved fennel and onions and scatter in the chopped mint, pistachios, and olives. Drizzle with vinaigrette and gently toss together.
📍 Recipe Tips
- Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
- Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
- Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
- Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator.
Serving Suggestions
This versatile salad pairs beautifully with:
- Chicken Shawarma Skewers
- Sausage-stuffed Cornish hens
- Greek-style Lamb Shanks
- Cedar-Plank Salmon or lemony Fish Piccata
It’s also wonderful on its own as a bright, refreshing side dish!
More Salad Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Citrus Fennel Salad with Mint & Pistachios
LittleFerraroKitchen.com
Equipment
Ingredients
For the salad:
- 1 grapefruit peeled and cut into segments
- 1 blood orange peeled and cut into segments
- 1 navel orange peeled and cut into segments
- 2 mandarins peeled and sliced or separated into segments
- 1 small fennel bulb thinly shaved (plus fronds for garnish if you like)
- ¼ small red onion very thinly sliced
- ¼ cup chopped fresh mint leaves plus extra for garnish
- ¼ cup chopped pistachios
- ½ cup pitted Castelvetrano olives roughly chopped
- ¼ cup crumbled feta
For the vinaigrette:
- ½ cup olive oil
- 2-3 tablespoons white wine vinegar
- 2 –3 tablespoons fresh citrus juice squeeze from leftover membranes and peels
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Instructions
- Prepare the citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Lay everything on a platter or transfer to a large bowl.
- Make the vinaigrette: In a small bowl or jar, combine the olive oil, white wine vinegar, citrus juice, honey, salt, pepper, and Dijon. Whisk, or if using a mason jar, seal tightly and shake vigorously until the dressing is fully emulsified.
- Toss the fennel + onion: In a mixing bowl, toss the shaved fennel and red onion with 1–2 tablespoons of the vinaigrette just to start softening and “quick-pickling” them.
- Assemble the salad: Add the fennel mixture to the citrus. Scatter in the chopped mint, pistachios, and olives. Drizzle with more vinaigrette and gently toss or arrange.
- Finish: Garnish with extra mint, pistachios, fennel fronds, and feta if using. Serve right away.
Notes
- Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
- Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
- Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
- Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator.
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