Orange Red Onion and Black Olive Salad
Bright, bold, and bursting with Mediterranean flavors, this Orange Red Onion and Black Olive Salad is a vibrant addition to any table. Juicy orange slices pair perfectly with the subtle sharpness of red onion and the briny richness of black olives, creating a harmonious blend of sweet and savory. A drizzle of silky extra virgin olive oil, a sprinkle of freshly chopped parsley, and a pinch of seasoning bring everything together in just 15 minutes of prep time – no cooking required! This refreshing salad is not only visually stunning but also a light, healthy side dish or appetizer that will impress your guests. Perfect for summer gatherings, Mediterranean-inspired meals, or as a zesty companion to grilled dishes, this recipe is a must-try for lovers of simple yet sophisticated flavors.
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Recipe Information
Ingredients
- 3 large oranges
- 1 medium red onion
- 100 grams black olives
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel the oranges carefully, removing all the white pith. Slice the oranges into thin round slices and set them aside.
Peel and thinly slice the red onion into rings or half-rings for a milder flavor. Soak the onion slices in a bowl of cold water for 5 minutes to reduce their pungency, then drain and pat dry with paper towels.
Rinse the black olives under cold water if they are particularly briny. Pat them dry and slice them in half or leave them whole, depending on your preference.
Arrange the orange slices on a large platter, slightly overlapping them in a circular pattern or a single layer.
Scatter the red onion slices evenly over the orange slices, followed by the black olives.
Drizzle the extra virgin olive oil evenly over the salad.
Sprinkle the salad with salt and freshly cracked black pepper to taste.
Finely chop the fresh parsley and sprinkle it over the salad as a garnish.
Serve immediately as a fresh and vibrant side dish or light appetizer. Enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 52.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1185 mg | 25% | |
*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.
