This citrus and olive salad is a sweet and tangy, colorful, full flavored and incredibly simple recipe to brighten up a winter’s day.
Beautiful crimson blood oranges (though naval or cara cara will certainly do) are balanced beautifully by marinated red onions, oil-cured black olives, and a robust extra virgin olive oil. Finish with a sprinkle of Mediterranean flaky salt to bring out those delectable flavors.
Growing up, my grandmother used sweet black olives and sometimes added roasted fennel, too. Feel free to tweak this recipe to suit your preferences. Remember, recipes are a guide, so make this your own.
This citrus and olive salad recipe is the perfect accompaniment to your favorite dish, or enjoy it as a light lunch, snack, or appetizer.
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Ingredients
- 1/4 red onion sliced paper thin, using a mandolin is helpful
- 1/4 cup sherry vinegar substitute rice wine or champagne vinegar
- flaky sea salt to taste
- fresh ground black pepper to taste
- 4-6 blood oranges use more for additional servings
- 6 oil cured black olives pitted and sliced in half, add more if desired *see notes below
- 2 tbsp extra virgin olive oil for drizzling
Instructions
- In a medium bowl, add the sliced red onion. Top with vinegar and a sprinkle of sea salt. Set aside for the time it takes to prepare the rest of the dish, or until the onions have softened. Drain.
- In the meantime, cut off just the tips of the oranges and use a sharp paring knife to remove the skin and the white pith. Thinly slice the oranges and remove any pits.
- Arrange the oranges on a serving plate. Top with the marinated onions, sprinkle the olives on top, and finish with a drizzle of extra virgin olive oil. Add a pinch of flaky sea salt (keeping in mind that the olives are salty too, so don't overdo it), and fresh ground pepper.
Notes
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
