Eva Santaguida and Harper Alexander of the Pasta Grammar YouTube channel might be experts in all things fettuccini and ravioli, but they’re also salad enthusiasts. Their cookbook The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking is full of veggie-forward recipes that will keep you busy in the garden. Our personal fave? Their insalata di finocchi, arance, e olive nere — otherwise known as fennel, orange, and olive salad.

“The Sicilian tendency to mix sweet and savory extends even to their salads,” Santaguida and Alexander write. “Fennel, with its slightly sweet aftertaste, is the perfect base for ripe oranges and salty black olives.” In other words, this exquisite dish balances a variety of flavors without overwhelming your palate.

“For the best results,” Santaguida and Alexander continue, “thinly slice the fennel with a mandoline. If you can’t find high-quality black olives, try substituting them with Kalamata olives, which are widely available and have much better flavor than canned black olives.” Oh, and we should add that this salad comes together in just two simple steps, which makes it totally doable for a refreshing weeknight appetizer or fancier dinner party fare. No matter your plans, this charming insalata is here for you.

Fennel, Orange & Olive Salad (Insalata DI Finocchi, Arance E Olive Nere)

Duration: 10 minutes

Yield: 4 servings

Ingredients

1 large fennel bulb, fronds trimmed and thinly sliced
2 oranges, peeled and sliced
½ large sweet onion, sliced (optional)
About 20 pitted black olives
6 tablespoons (90 ml) extra-virgin olive oil
Salt and freshly ground black pepper

Instructions

In a large bowl, thoroughly mix the fennel, oranges, onion (if using), olives, and olive oil. Season the salad with salt and pepper.
Serve cold.

Excerpted from Italian Family Kitchen by Harper Alexander and Eva Santaguida, published by Rock Point an imprint of The Quarto Group. © 2024 by Quarto Publishing Group USA, Inc. Text © 2024 by Eva Santaguida and Harper Alexander