Orange and Olive Salad

Insalata di Arange e Olive

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 large oranges
  • 20 pitted black olives
  • 2 small red onions
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • a pinch of dried chilli flakes
  • small bunch of parsley, finely chopped
  • fresh lemon juice (optional)


    Peel the oranges, making sure all the pith is removed. Segment them and divide between 6 small plates. Slice the red onions very thinly and scatter on top. Season with salt, freshly ground black pepper and chilli flakes.

    Dress with a little extra-virgin olive oil, olives and lemon juice to taste. Sprinkle with the chopped parsley.

    This salad is good served with plain roast meats, chicken, rabbit, etc., or even better served with chicken or turkey breasts marsala.