This orange and onion salad is vibrant in color and flavor. It is similar to a Turkish recipe called portakal salatsi. It accents grilled meats and kebabs well and is enhanced with fresh herbs and Kalamata olives.
Oranges originated in China, made their way to Europe in the 10th century, and were eventually brought to the New World by Christopher Columbus. The first American plantation was in St. Augustine, Florida, and that state has been known for oranges ever since. The oranges' sweetness is an interesting counterpoint to the savory onion and salty olives and makes for a surprisingly satisfying combination.
Recipe Servings: 4
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ small red onion, very thinly sliced
- ¼ cup rice wine vinegar
- 4 blood oranges
- ¼ cup kalamata olives, pitted and sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp torn basil leaves
- Sea salt, to taste
- Freshly ground white pepper, to taste
Directions
- In a bowl, toss red onion with sea salt and pepper.
- Let stand at room temperature until softened, about 15 minutes. Drain.
- Peel oranges with sharp knife, removing all the white pith.
- Thinly slice oranges crosswise, removing pits.
- On a platter, arrange oranges and scatter red onion and sliced olives on top.
- Drizzle with olive oil and season with sea salt and white pepper.
- Garnish with basil and serve.
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