A Salad of Oranges

Insalata di Arance

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Eleonora Consoli prepared this lovely fresh orange salad to eat with her lemony meatballs. It is a very traditional Sicilian dish that can be made easily anywhere. Perfect for eating in hot weather, the salad may be served either as an antipasto to prepare the palate for what is to follow, or as a side dish with meat, poultry or fish. I also like to serve it on its own after a game course as it cleanses the mouth perfectly and removes the slightly cloying effect of game on the digestive system.

It is important to note that the salad cannot be dressed in advance and left to stand, although you can of course prepare the shallots and oranges ahead. A leek or a small onion can be used instead of the shallots.


  • 2 large shallots
  • 6 oranges (2 of which should preferably be blood oranges)
  • 6–8 tablespoons olive oil
  • salt and freshly ground black pepper


Peel the shallots, slice them thinly and set them aside. Peel the oranges carefully, removing as h of the pith as possible. Slice them neatly and arrange them in a salad bowl or a deep dice. Scatter the shallots on top, then add the oil, salt and plenty of freshly ground black pepper. Toss together quickly and serve at once.