5 large oranges
1 large fennel bulb, very thinly sliced
1 mild white onion, thinly sliced
2 Tbsp extra virgin olive oil
finely chopped fresh parsley
optional: finely diced red chile, 1 small can sliced black olives
Zest the oranges, and set aside.
Juice 1 of the oranges into the bowl with the zest.
Cut the pith from the remaining 4 oranges, then slice horizontally into 1/4 inch slices. Toss (or layer) with onion and fennel.
Whisk olive oil into juice and zest, and pour over salad. Top with chile and olives if desired. Sprinkle with parsley. Allow to marinate an hour or two for best flavor.