Simple, flavorful and visually appealing, Orange and Black Olive Salad is light on the palate and most refreshing. Use your creativity to adapt this to your personal tastes.

Orange and Black Olive Salad


Orange and Black Olive Salad
Prep time
Cook time
Total time
Recipe type: Salads
Cuisine: Italian
Serves: 4
  • 4 oranges; navel
  • 10 olives; black, Nicoise or Kalamata pitted and sliced
  • 1 teaspoon paprika
  • 1 garlic clove; minced
  • 2 teaspoons red wine vinegar
  • 3 Tablespoons oil; olive
  • 2 Tablespoons parsley; chopped
  • fresh arugula
  • very thinly sliced red onion
  1. Wash and dry the arugula. Set as a foundation on individual plates.
  2. Peel orange and cut in thin slices or segments without pith. Arrange on plate and scatter olives on top. Spread some red onion pieces around.
  3. Blend paprika, garlic, vinegar, oil, salt and pepper and pour over salad. Sprinkle with parsley.

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