Orange Salad Recipe
Category: Salads
Servings: 4
This vibrant and refreshing orange salad is a delightful blend of sweet citrus, savory red onions, and briny black olives. It’s an ideal side dish for any meal, offering a burst of flavor and a touch of color to your table. The combination of fresh ingredients and a simple dressing makes this salad a go-to option for anyone looking for a light, flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oranges | 2 kg |
| Red onions | 80 g |
| Black olives (pitted) | 110 g |
| Fresh basil leaves | 3 sprigs |
| Extra virgin olive oil | 40 g |
| Freshly ground black pepper | To taste |
| Fine salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 1.2 g |
| Carbohydrates | 22 g |
| Sugars | 20 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Fiber | 4 g |
| Sodium | 180 mg |
(Note: Nutritional values are approximate and may vary based on the specific ingredients used.)
Instructions
-
Prepare the red onion
Start by cleaning the red onion. Slice it in half lengthwise and remove any green shoots from the center, if present. Place the onion slices in a bowl of cold water and let them soak for about 10 to 15 minutes. This will mellow the strong, pungent flavor of the onion, making it a perfect complement to the sweetness of the oranges. -
Peel the oranges
While the onion soaks, peel the oranges. To do this, trim off both the top and bottom of each orange. Then, set the fruit on a cutting board and, using a sharp knife, carefully slice off the peel from top to bottom, following the contour of the fruit. Be sure to remove the bitter white pith as well. After peeling, segment the oranges by cutting between the membranes to release individual wedges of fruit. -
Prepare the black olives
Take the black olives and remove their pits. You can do this using an olive pitter or simply by pressing them with the flat side of a knife. Once pitted, cut the olives into slices or leave them whole, depending on your preference. -
Assemble the salad
In a large bowl, combine the freshly peeled and segmented oranges, the soaked and drained red onion slices, and the pitted black olives. Add salt and pepper to taste, adjusting the seasoning based on your preference. -
Prepare the dressing
In a small bowl, whisk together the extra virgin olive oil and a pinch of salt and pepper. You can use a hand whisk or a fork to emulsify the oil with the seasonings until the dressing becomes slightly creamy and smooth. -
Finish the salad
Pour the dressing over the orange, onion, and olive mixture. Toss gently to combine, ensuring all the ingredients are well coated in the dressing. -
Garnish and serve
Tear the basil leaves into small pieces with your hands and sprinkle them over the salad for a fragrant, fresh finishing touch. Serve immediately, or refrigerate for a few minutes if you prefer the salad to be slightly chilled.
This Orange Salad is the perfect dish for a light lunch, a picnic, or a festive dinner. It pairs beautifully with grilled meats, seafood, or a variety of vegetarian dishes. Its fresh, vibrant flavors are sure to make it a favorite at any gathering.
