Orange and olive salad is a simple way to incorporate seasonal citrus into your day. Just five ingredients and ten minutes, and you've got a gorgeous side dish for your table.
- 1 med navel orange
- 1/2 med sweet onion like vidalia
- 14 kalamata olives, pitted
- 1/2 teaspoon dried oregano
- 1/2 tablespoon extra-virgin olive oil
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Wash and dry orange. Cut a 1/8" thick slice off each end and discard. Cut the orange crosswise into very thin slices (< 1/8") then cut each slice into wedges. Add to small bowl.
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Cut the kalamata olives in halves (or quarters if they are extra big) and add to bowl.
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Peel the onion half, and slice off the end. Cut it in half in half again, so that you have two separate onion quarters. Slice each piece vertically in very thin slices. Add to the bowl.
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Add oregano and extra virgin olive oil, and toss gently to combine. Serve at room temperature or chilled. The salad will keep in the refrigerator covered, for 3-4 days.
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Serve as a side salad or as a topping for grilled fish or chicken.
If you don't think you can eat orange peel, it's 100% okay to make this salad without it. To peel the orange, cut off both ends of the orange as per the recipe. Then, sitting the orange on one of its flat ends, use the (very sharp) knife blade to slice from top to bottom just under the skin, following the curve of the orange. This will remove the skin and pith, without (hopefully) removing the flesh. Then continue with slicing the orange cross-wise and into wedges.
Use high quality extra-virgin olive oil that tastes good! Don't skimp on quality here.
Mix up the type of olives you use - this salad is meant to be a bit flexible.
Potential variations include using red onion instead of sweet, or adding a bit of feta, or trying it with fresh oregano.