Prep time
Total time
Orange, fennel and mozzarella salad (Recipe also in English on OPSD blog) This fresh, fruity salad combines rocket leaves, crunchy fennels, tangy citrus and soft mozzarella cheese for a full-flavoured side dish, try it now!
  • For the salad
  • 200 g of arugula
  • 1 fennel
  • 2 oranges
  • ½ Tropea red onion
  • 250 g of mozzarella
  • 1 tablespoon of white wine vinegar
  • breadcrumbs
  • dehydrated herbs, as you like
  • fresh thyme
  • mixed seeds
  • extra virgin olive oil
  • For the dressing
  • 1 teaspoon of honey
  • 1 tablespoon of mustard
  • orange juice
  • extra virgin olive oil
  1. Slice the onion into thin rounds. Pour them into a bowl with some lukewarm water and a tablespoon of white wine vinegar and leave to soak for at least 30 mins.
  2. Just before preparing the salad, rinse the rounds of onion with abundant cold water.
  3. Peel the oranges and cut them into thick slices. Put aside their juice.
  4. Into a dinner plate blend the breadcrumbs, the dehydrated herbs and the fresh thyme.
  5. Dice the mozzarella. Dry the cubes with paper towel and then roll them in the mix of breadcrumbs and herbs, pressing well. Put aside.
  6. Wash the fennel and cut it into thin slices. Remember to keep aside some young and tender leaves to garnish your salad.
  7. Prepare the dressing
  8. Pour the orange juice into a bowl and add mustard, honey and oil. Mix well and season to taste with other mustard or honey, on the basis of your taste.
  9. Prepare the salad
  10. Put a fistful of arugula into two dishes, add the slices of fennel and these of oranges.
  11. Put also the cubes of mozzarella, the rounds of onion, a fistful of mixed seeds and some young and tender leaves of the fennel.
  12. Dress your salad with a drizzle of extra virgin olive oil and serve it also with a small cup of mustard dressing.
Recipe by OPSD Il gustoso food blog at