The warm sunny Mediterranean is perfect for growing oranges, olives and onions, which are the principal players in our flavor-rich Mediterranean Orange Salad.
Mediterranean Orange Salad

Mediterranean Orange Salad
Prep time
Cook time
Total time
Recipe type: Salads
Cuisine: Mediterranean
Serves: 4
  • 3 fresh navel oranges
  • 1/2 to 1 red onion (depending on size)
  • 1 handful of black Kalamata olives (12 or so)
  • 2 to 3 Tablespoons olive oil
  • freshly squeezed juice of 1 lime
  • sea salt
  • 1 teaspoon cumin seeds, roasted
  • 1/2 teaspoon Spanish smoked paprika
  • 1 small bunch of cilantro leaves, coarsely chopped
  1. Toast the cumin seeds over medium-low heat in a small pan. Remove from pan and set aside to cool.
  2. Slice the onion (1/2 of an average size red onion will do) and quickly soak the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry.
  3. With a sharp knife, remove the peel and white pith from the orange and slice it thinly - to about 1/4-inch thick.
  4. Place the oranges in a shallow bowl, and scatter the top with the onion and olives.
  5. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika.
  6. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.
Options and variations include adding grilled shrimp or chicken; shaved fennel (in cooler months); feta cheese; or grilled halloumi.


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