Istrian Olive and Fennel Salad with Citrus Vinaigrette
A refreshing salad combining crisp fennel, briny Istrian olives, and sweet citrus, dressed in a bright vinaigrette that highlights regional flavors. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs fennel bulb, Istrian green olives, pitted, baby arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, thinly sliced fennel bulb
- 3/4 cup, halved Istrian green olives, pitted
- 4 cups baby arugula
- 1 medium, peeled and segmented orange
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp toasted pine nuts
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large salad bowl, combine 1 large thinly sliced fennel bulb, 3/4 cup halved Istrian green olives, 4 cups baby arugula, and 1 medium peeled and segmented orange.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 3/4 tsp sea salt, and 1/2 tsp freshly ground black pepper until emulsified.
- Step 3: Pour the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Step 4: Sprinkle 2 tbsp toasted pine nuts on top for crunch and serve immediately as a light and vibrant starter or side dish.
Frequently asked questions
How long does Istrian Olive and Fennel Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Istrian Olive and Fennel Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fennel bulb from drying out.
Can I substitute ingredients in Istrian Olive and Fennel Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Istrian Olive and Fennel Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Istrian Olive and Fennel Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
