- 1 cup chopped, peeled orange
- 1 cup chopped fennel bulb
- 2 plum tomatoes, seeded and chopped
- 3 tablespoons finely diced red onion
- 1/4 cup pitted kalamata olives, cut into halves
- 1 tablespoon minced parsley
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper
Recipe by Chris Koetke
- Combine orange, fennel, tomatoes, onion, olives and parsley.
- Combine oil, lemon juice and pepper, whisking well.
- Add to orange mixture, tossing gently. Let stand several hours before serving.
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