Italian Orange & Onion Salad
Submitted by bowskihawxs
Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
60 minThis is Sicilian pantry logic at its best: thick slices of orange, thin rings of red onion, a pour of olive oil and red wine vinegar, a scatter of black olives and fresh oregano.
The move that separates this from a tossed-and-served situation is the 30-minute chill. The orange slices soak up the oil and red wine vinegar dressing, then you toss them again before laying the onion on top. By the time it hits the table, every layer has absorbed something from everything else.
At 95 calories a serving and zero cooking required, this is an ideal starter alongside any Italian main or a grilled fish.
Kitchen Tips
- Slice the oranges thick enough to hold their shape after tossing. Thin slices fall apart.
- A short soak in cold water tames raw red onion’s bite if you find it too sharp.
- Fresh oregano is worth seeking out here. Dried works in a pinch but lacks the brightness.
Ingredients
Directions
Score (remove strips)from orange peel, cut oranges in thick slices.
Thinly slice onions.
Place orange slices in shallow serving dish.
Sprinkle with oil, vinegar and oregano.
Toss, then refrigerate for approximately 30 minutes.
Take out and toss oranged again.
Place layers of onions on top of oranges.
Add chives, olives and fresh pepper.
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