The orange and onion salad embodies the essence of Sicily, a sun-drenched land renowned for its luscious oranges (like Ribera orange). In this delightful and easy recipe, succulent orange wedges mingle with the rich flavor of black olives and the sharp bite of red onion, all accented by fragrant basil leaves, resulting in a dish that exudes originality and elegance.
If you find yourself hesitant about this unexpected combination of flavors, fear not! Prepare your taste buds for a culinary adventure: the flavors in this recipe harmonize beautifully, creating a delightful Mediterranean symphony on the palate. As for pairing suggestions, the orange salad complements both meat and fish dishes splendidly. In Sicily, it also serves as a refreshing palate cleanser amidst the festive feasts of the holiday season.
Ingredients (for 4 people)
- 1.2 kg Tarocco oranges
- 80 g Red onion
- 110 g Pitted black olives
- 3 Basil leaves
- 40 g Extra virgin olive oil
- Black pepper, as needed
- Salt, as needed
How to Make Orange and Onion Salad
- To prepare the orange salad, let’s start by prepping the red onion: cut it in half and remove the green sprout from the center, if there is one. Then, slice the onion into thin strips (julienne) and let it soak in cold water for about 10-15 minutes to mellow its flavor.
- While the onion is soaking, it’s time to peel the oranges: trim off both ends of each orange, then place it on a cutting board and carefully slice off the peel from top to bottom, making sure to remove the bitter white pith along with the peel. Once all the peel is removed, separate the orange segments.
- Now that all our ingredients are prepped, let’s make the dressing: pour some extra virgin olive oil into a small bowl, season with salt and pepper to taste, and whisk it together using a flat spring whisk or a fork until emulsified.
- With everything ready, it’s time to assemble our salad. Grab a large bowl and combine the orange segments, the drained and dried onion slices, and the pitted black olives. Pour the dressing over the salad and give it a good toss to coat everything evenly. Finally, sprinkle some roughly chopped basil leaves on top for that extra burst of flavor.
Your orange and onion salad is now ready to serve! It can be stored in the refrigerator for up to a day in a tightly sealed container (although freezing isn’t recommended). Feel free to use different varieties of oranges depending on what’s in season. For an added touch of freshness, consider garnishing the salad with a few mint leaves before serving. Buon appetito!