Mediterranean Orange and Olive Salad
Bright, zesty, and bursting with flavor, this Mediterranean Orange and Olive Salad is a refreshing celebration of sweet and savory contrasts. Juicy navel orange slices are paired with briny Kalamata olives, crisp red onion, and a medley of fresh herbs like mint and parsley, creating a vibrant mosaic of textures and tastes. A tangy dressing made with extra virgin olive oil, white wine vinegar, honey, and a hint of cumin ties everything together, infusing each bite with a delightful Mediterranean essence. Ready in just 15 minutes, this no-cook recipe is perfect as a light appetizer or a colorful side dish to complement grilled fish, chicken, or warm flatbreads. Whether you're hosting a summer gathering or simply craving a refreshing salad, this dish is sure to impress with its bold flavors and effortless elegance.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 whole navel oranges
- 1 cup kalamata olives (pitted)
- 0.5 whole red onion
- 0.25 cup fresh mint leaves
- 0.25 cup fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Peel the navel oranges, removing all the white pith. Slice each orange into thin, round slices, about 1/4 inch thick. Arrange the slices on a serving platter.
Thinly slice the red onion into half-moons. Rinse in cold water to reduce sharpness, then pat dry with a kitchen towel.
Scatter the onion slices evenly over the orange slices.
Add the kalamata olives on top, spacing them across the salad for even distribution.
Chop the fresh mint leaves and parsley finely. Sprinkle these herbs generously over the salad.
In a small mixing bowl, combine the extra virgin olive oil, white wine vinegar, honey, ground cumin, sea salt, and freshly ground black pepper. Whisk until the dressing is emulsified.
Drizzle the dressing evenly over the entire salad, ensuring all the ingredients are lightly coated.
Let the salad rest for about 10 minutes to allow the flavors to meld together.
Serve immediately as a light appetizer or as a side dish with grilled fish, chicken, or flatbread.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
