Sicilian Orange Salad
Great salad that fits several dietary sensitivities.
Ingredients
- 4 navel oranges, large seedless
- ½ red onion, small
- 3 tbsp olive oil, extra virgin
- 2 tbsp chopped fresh flat-leaf parsley or mint optional
- 12 black olives pitted kalamata or other good-quality black olives
- salt
- pepper
Instructions
- Thinly slice the onion into half-rings and soak them in cold water for 10 minutes; drain well.
- Peel and segment the oranges and combine with the onion, oil, salt, and pepper in a medium bowl; toss gently yet thoroughly.
- Let stand about 10 minutes to allow the flavors to blend; toss again.
- At this point, the salad can be refrigerated, covered up to 8 hours before continuing with the recipe.
- Divide evenly among 4 serving plates and sprinkle with parsley (if using).
- Garnish with the olives and serve at once.