Mediterranean Orange Olive Salad
Mediterranean Orange Olive Salad is a perfect light starter course. It compliments a menu featuring Chicken Parmesan or other meat dish.
Depending upon the variety and growing season, sweet citrus is available year round. Two varieties that work well for this salad are the Navel and the Valencia. The skin of the Navel is easy to remove. The flesh is firm and will hold its juice and shape when cut. The Valencia has little to no seeds. It is bursting with juice which can make it a bit challenging to keep the flesh intact when sliced.
The Kalamata olive has a smooth and meaty texture. A wine vinegar brine enhances its flavor. The olive has its origins in Greece on the Peloponnese peninsula near the city of Kalamata. The large leaves of this variety allow more sunlight to absorb. This contributes to the dark purple color and dense texture.
The “bite” or “heat” in this dish comes from red onion. It’s a favorite ingredient in salads and the bright reddish-purple skin makes it easy to spot in any market. For some, the flavor is sharp for the palate. To soften the taste, chill raw onions in ice water for 20 minutes.
Lemon and pine define the flavor profile of Rosemary. This aromatic and pungent herb is a member of the mint family Lamiaceae along with oregano, thyme, basil, and lavender. It is a staple in mediterranean cuisine and compliments all types of foods.
Mediterranean Orange Olive Salad is delicious on it’s own or as a meal. It’s a refreshing alternative to mixed greens or soup starters.
Mediterranean Orange Olive Salad
Ingredients
- 3 large oranges Navel, Blood, or Valencia are best
- 1 red onion
- ½ cup Kalamata olives, pitted
- 1 tbsp fresh rosemary leaves
- ¼ extra virgin olive oil
- 1 tsp salt – to taste
Instructions
- Peel 2 oranges and remove white pith from the flesh. Cut across the fruit to make round slices. Remove seeds.
- Squeeze the juice from the remaining orange into a container and set aside.
- Remove the paper skin from the red onion. Slice into thin rounds.
- Arrange orange and onion rounds onto a plate in an alternating pattern.
- Scatter Kalamata olives and fresh Rosemary leaves over the plate.
- Drizzle with a good quality extra virgin olive oil and orange juice.
- Salt to taste.