Orange and Fennel Salad

Oranges are for juices, fruit salads, cakes, meat and fish marination, sauces etc etc. Here, the orange is the protagonist of a very fresh, savory salad; perfect pairing for red meats!


Total time: 1h          Waiting time: 30m          Servings: 4 portions



  • 1 medium white onion
  • 1 medium fennel bulb
  • 2 big oranges
  • ½ cup of roughly chopped parsley
  • 1 tsp sumac
  • 3 tbsp Eumelia Extra Virgin Olive Oil
  • Sea salt



Peel the onion and slice it thinly. Toss it in a bowl and soak it with very cold water. Let it soak in the fridge for at least a half an hour.

Fillet the two oranges.

Slice the fennel bulb as thin as the onion and in a bowl, mix it right away with the orange.

Strain the onion and toss it in the bowl. Add the parsley and the olive oil and season with sumac and salt.

Enjoy this fresh salad right away.


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