Best Orange Red Onion And Black Olive Salad Recipes

ORANGE, RED ONION, AND BLACK OLIVE SALAD

Steps:

• Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
• To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
• Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
• Preparation time does not include marinating time.

ORANGE 'N' RED ONION SALAD

Steps:

• On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.

EASY ORANGE AND RED ONION SALAD

Steps:

• For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

ORANGE AND RED ONION SALAD

Steps:

• Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.

FETA OLIVE SALAD

Steps:

• Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

SICILIAN ORANGE SALAD

Steps:

• On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

ORANGE AND RED ONION SALAD

Steps:

• With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
• Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
• Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
• Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA

Steps:

• Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

SALAD WITH ORANGES, RED ONION AND OLIVES

Steps:

• Wisk all dressing ingredients together and set aside.
• Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
• Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
• Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
• An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.

ONION, OLIVE AND ORANGE SALAD

Steps:

• Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions.
• Whisk together lemon juice, sugar, cumin, paprika and olive oil.
• Drizzle over salad. Garnish with parsley.

ORANGE & BLACK OLIVE SALAD

Steps:

• Peel the oranges, cut in slices, saving the juices that run out, if possible.
• Peel the onions and cut in slices.
• Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
• Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
• Pour the dressing over the salad just before serving and last but not least the pine nuts.

ORANGE, ONION AND OLIVE SALAD (MUNKACZINA)

Steps:

• Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
• Arrange a bed of orange slices in a dish and cover with the chopped onion.
• Place a bed of olives on top of the onion layer.
• Sprinkle with cayenne pepper, salt and olive oil.