Bounce into (almost) summer with a sweet citrus salad with Italian flavours. Simply mix herbs with orange, onion and olives – what a wonderful homage to this stunning weather. May there be much more of it. This is the time to enjoy eating outside under the shade of a tree with a carafe of white wine, salads and fresh flatbread, and lots of fruits with creme fraiche. For this salad, use navel oranges if they are of good quality (easy to peel), but grab some more seasonal ones if they look better and juicier.
Our similar recipes include Moroccan Orange and Carrot Salad, Moroccan Orange and Olive Salad, Moroccan Salad with Radishes, Orange and Date Salad with Fennel Orange Dressing, Orange and Walnut Salad, and Halloumi and Orange Salad.
Orange and Olive Salad with Mint and Basil
serves 4 – 6 as part of a shared meal
3 navel (or other) oranges
1 small red onion, peeled and sliced into fine rings
2 Tblspns stoned black olives, halve them lengthways if large
extra virgin olive oil
sea salt and freshly ground black pepper
mint and/or basil leaves
Using a sharp knife, remove the skin and pith from the oranges. Slice the oranges into thick crosswise slices and arrange them on a serving platter.
Scatter the onion rings and olives over the oranges. Dress with the olive oil and season with salt and pepper.
Scatter mint and /or basil leaves over the salad and serve.
recipe notes and alternatives
The flavours blend together beautifully if you can leave the salad for an hour or two before serving.
A simple salad is made with just stoned olives and oranges, dressed with olive oil. Mix, and allow to sit for an hour. Gorgeous.