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Orange, Red Onion, and Black Olive Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Servings
- 10.00 - serving(s)
Categories
- Salad
Cuisine
- Mediterranean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Orange, Red Onion, and Black Olive Salad brings together 1/4 cup olive oil, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon grated orange zest in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated orange zest
- 1 cup kalamata olives or 1 cup nicoise olive, pitted
- 1 medium red onion, thinly sliced
- 5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
- coarse ground salt & pepper
- 1 teaspoon chopped fresh rosemary
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Instructions
Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
Preparation time does not include marinating time.
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