Imagine a salad that transports you to the sun-drenched coastal regions of the Mediterranean with just one bite! This Orange and Black Olive Salad is not just a dish; it's a vibrant culinary experience that combines the sweet, tangy burst of fresh oranges with the rich, briny depth of black olives. Perfect for those seeking a quick, healthy, and incredibly delicious side dish that will impress your guests and tantalize your palate in mere minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 oranges, peeled and sliced
- 1/2 cup black olives, pitted
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the oranges. Peel the oranges thoroughly, removing all the white pith, as it can be bitter. Once peeled, slice the oranges into rounds or wedges, depending on your preference. Set aside in a large mixing bowl.
- Next, prepare the black olives. If using whole olives, ensure they are pitted. You can slice them in half or leave them whole based on your texture preference. Add the olives to the bowl with the oranges.
- Now, take the red onion and slice it thinly. Aim for very thin slices to ensure the onion's flavor is well-distributed without overpowering the salad. Add the sliced red onion to the bowl with the oranges and olives.
- In a small bowl or jar, combine the olive oil and red wine vinegar. Whisk or shake well to create a simple vinaigrette. You can adjust the ratio of olive oil to vinegar based on your taste preference.
- Drizzle the vinaigrette over the salad mixture in the bowl. Gently toss the ingredients together to ensure everything is well-coated with the dressing. Be careful not to break the orange slices.
- Season the salad with salt and pepper to taste. Start with a small pinch of each and adjust according to your preference. Toss the salad gently again to incorporate the seasoning.
- Let the salad sit for a few minutes to allow the flavors to meld. This step is optional but can enhance the taste. Serve the salad chilled or at room temperature, garnished with additional olives or orange slices if desired.
Tips
- Choose ripe, juicy oranges for the best flavor. Look for fruits that are firm but yield slightly when gently squeezed.
- When slicing the red onion, use a sharp knife to create paper-thin slices. This ensures a delicate onion flavor without overwhelming the other ingredients.
- For an extra flavor boost, consider using high-quality extra virgin olive oil and a good red wine vinegar.
- If you prefer a less sharp onion taste, soak the sliced red onions in cold water for 5 minutes before adding them to the salad.
- This salad is best served immediately or within an hour of preparation to maintain the freshness of the ingredients.
- For a more complex flavor profile, you can add a sprinkle of fresh herbs like mint or parsley just before serving.
- To make this salad more substantial, consider adding some crumbled feta cheese or toasted pine nuts for extra texture and flavor.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
