Orange, Anchovy & Olive Salad

September/October 2014

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This delightful Italian salad recipe brings together oranges, olives and anchovies. Beautiful and refreshing, this simple salad can easily be made ahead. Serve as a first course or with roasted chicken.

Orange, Anchovy & Olive Salad

Makes: 4 servings

Serving Size: 1 cup

Active Time:

Total Time:


  • 4 small oranges, preferably blood oranges
  • 1 small red onion, sliced into very thin rounds
  • 16 salt-cured (or oil-cured) black olives or Kalamata olives, pitted and halved
  • 6 anchovy fillets
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon ground pepper, or more to taste
  • 2 teaspoons finely minced fennel fronds for garnish


  1. Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage.
  2. Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets.
  3. Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper.
  4. Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.


Per serving: 202 calories; 15 g fat (2 g sat, 11 g mono); 5 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 2 g total sugars; 3 g protein; 3 g fiber; 465 mg sodium; 237 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value)

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1/2 vegetable, 3 fat

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Recipe Categories

Type of Dish
Salad, side/appetizer
Ease of Preparation
Total Time
1 hour or less
Preparation/ Technique

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