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
Author: Epicurus.com Kitchens
Recipe type: Salads
- 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
- Toast the cumin seeds over medium-low heat in a small pan. Remove from pan and set aside to cool.
- 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.
- With a sharp knife, remove the peel and white pith from the orange and slice it thinly - to about 1/4-inch thick.
- Place the oranges in a shallow bowl, and scatter the top with the onion and olives.
- In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika.
- 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.