Orange, Onion and Olive Salad

Name: Orange, Onion and Olive Salad
Ingredients: 2–3 navel oranges; freshly ground black pepper; black olives; 1 tbsp orange juice; salt; 2 mild onions, peeled and thinly sliced; 2–3 tbsp extra virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This salad would make an excellent starter to a meal of Mediterranean or Moroccan flavours, including such dishes as couscous and bstila.

Ingredients

2–3 navel oranges
2 mild onions, peeled and thinly sliced
2–3 tbsp extra virgin olive oil

Gluten-free
Vegan

Method

Peel the oranges, carefully removing all the white pith, and slice them thinly. Arrange alternating slices of orange and onion on a large serving platter. Sprinkle over the olive oil and orange juice, season to taste, and scatter on a handful of black olives.