Blood Orange Salad

insalata arance rosse
The orange is now considered one of the flagship products of Sicily and this red orange salad is a dish of ancient origin. According to Sicilian grandfathers, this blood orange salad was the perfect lunch to enjoy under the trees during the harvest: delicious, quick to prepare and inexpensive. A wonderful colourful salad that can be made in advance and eaten later. Ideally serve this recipe at room temperature. Make sure that all the pith is removed from the orange then cut into segments with a sharp stainless steel knife.
  • Difficulty Easy
  • Preparation time 5-10 minutes
  • Cooking time n/a
  • Serves 4 as a starter or side


  • 4 large blood oranges peeled and cut into segments
  • 4 fresh basil leaves shredded
  • 1 small red onion peeled and finely sliced
  • 1 fennel, finely sliced
  • A little sea salt, to taste
  • 4 tbsp Filippo Berio Monti Iblei Extra Virgin Olive Oil
  • Pitted black olives to garnish
  • Freshly ground Pepper


Combine all the ingredients in a large bowl and serve at room temperature.
Garnish with pitted black oranges and finish with a generous drizzle of Filippo Berio Monti Iblei Extra Virgin Olive Oil.

Wine pairing

The acidity, aromas and sweetness of this salad go beautifully with a delicate, light, soft wine like the Alcamo Bianco DOC from Palermo and Trapani.