This salad, of Mediterranean origin, can be found, with variations, in Turkey, Greece, Sicily, Spain and North Africa. The flavors literally burst in your mouth. It’s a perfect winter salad. The salad is usually made with red onions. If you don’t have any, you can sub sweet onions, or regular yellow onions. If you find raw, yellow onions too harsh, soak them in cold water for 20 minutes, drain, dry and proceed with the salad. A light drizzle of olive oil is traditional; I’m also including a simple cumin vinaigrette that also works well, the cumin adding an earthy, dark note to the salad.
2 – 3 oranges
1 largish (red) onion
1 c black olives, pitted and halved
extra virgin olive oil, as needed
salt and black pepper, to taste optional
pinch of cayenne pepper, optional
fresh chopped parsley, dill, or mint, optional
1. Peel oranges. Remove as much of the white pith as you can. Slice the oranges crosswise into rounds. Gently remove any seeds. Layer the orange slices on a serving plate. Or, after removing the pith, you can section the oranges, cut them into pieces, and put into a bowl, for a tossed salad.
2. Peel onion and cut in half. Thinly slice into half moons and separate into strands. Strew on top of oranges, or put into bowl with orange sections.
3. Strew olive halves over oranges and onion, or add to bowl. Let sit for about 30 minutes.
4. Drizzle olive oil over platter or add to bowl. If you like, sprinkle with salt, pepper, and/or cayenne. Garnish with some fresh chopped herb, if using. In the bowl, gently toss.
4 T extra virgin olive oil
2 T fresh orange juice
1 T fresh lemon juice
1/2 t salt
1/4 – 1/2 t ground cumin
1. In a small bowl combine vinaigrette ingredients, starting with the lesser amount of cumin. Let stand for 10 minutes, then taste and add more cumin if you like.