By cooking.nytimes.com

Citrus Salad With Fennel and Olives

Ingredients

6 servings

4navel oranges

4blood oranges

2ruby grapefruits

small, or Oro Blanco

2shallots

large, or 1/2 small red onion, thinly sliced into rings

2fennel bulbs

small, trimmed and thinly sliced into rings

¼ cuppitted olives

Moroccan oil-cured black or Castelvetrano green olives

6 tablespoonsextra-virgin olive oil

plus more to taste

1 handfulmint

or basil leaves

red-pepper flakes

such as Marash

dried oregano

preferably wild

Flaky salt

for finishing

Instructions