If you love vibrant, fresh flavors with a Mediterranean twist, the Orange Olive Salad with Balsamic Vinaigrette Recipe is an absolute must-try. This salad delivers a beautiful balance of sweet, tangy, and savory notes that dance together delightfully with every bite. The juicy oranges bring a refreshing pop, while the briny olives add depth and character, all tied together by a luscious homemade balsamic vinaigrette that’s bursting with personality. It’s light, colorful, and super simple to make—a guaranteed crowd-pleaser whether you’re serving it as a side or a stand-alone treat.
Ingredients You’ll Need
Every ingredient in this salad is simple but essential, playing a key role in creating a harmony of flavors and textures. From the citrusy brightness of fresh oranges to the bold bite of red onion and the creamy saltiness of olives, each component is chosen to complement the others beautifully.
- Olive oil: The base of the vinaigrette, adding richness and a smooth mouthfeel.
- Orange juice: Freshly squeezed for vibrant sweetness that livens up the dressing.
- Balsamic vinegar: Provides acidity and a subtle sweetness that balances the salad perfectly.
- Garlic (minced): Adds a sharp, aromatic kick to the vinaigrette.
- Salt and pepper: Essential seasonings that bring out all the flavors.
- Crushed red pepper: A dash creates a lovely hint of heat that awakens the palate.
- Oranges: The star ingredient—juicy, segmented, and bursting with color.
- Red onion: Thinly sliced for a crisp, mild pungency that contrasts the sweet oranges.
- Olives (large, halved): Salty and savory, they add complexity and substance.
- Chives (optional garnish): Adds a touch of fresh green flavor and beautiful presentation.
How to Make Orange Olive Salad with Balsamic Vinaigrette Recipe
Step 1: Whip Up the Dressing
Begin by combining the olive oil, fresh orange juice, balsamic vinegar, minced garlic, salt, pepper, and a dash of crushed red pepper in a jar or sealed container. Give it a good shake to emulsify all the flavors—this vinaigrette is zesty, tangy, and has just the right kick, making it the perfect companion to the salad.
Step 2: Prepare the Oranges
Peel the oranges carefully, removing any white pith, then slice each orange into 8 segments. Cut each segment into thirds to create bite-sized pieces that are easy to eat and showcase the fruit’s natural juiciness and bright color beautifully in the salad.
Step 3: Slice the Red Onion
Take half of a red onion and cut it in half again to create manageable sections. Slice thinly and then gently separate the slices into smaller segments. This technique ensures you get delicate onion bites that add just the right balance of sharpness without overpowering the other ingredients.
Step 4: Halve the Olives
Halve your large olives either one at a time or use the handy trick of sandwiching them between two containers and slicing through with a knife. This makes prep faster and gives you perfectly split olives that spread their salty, briny goodness throughout the salad.
Step 5: Combine the Salad Ingredients
In a medium-sized bowl, toss together the orange pieces, sliced red onion, and halved olives. This colorful mix forms the base of the salad and promises a wonderful blend of sweet and savory flavors with each forkful.
Step 6: Dress and Garnish
Right before serving, drizzle your balsamic vinaigrette over the salad to coat all the ingredients nicely—be careful not to overdo it as you want the freshness of the salad to shine through. Finally, sprinkle chopped chives on top for a lovely pop of green and a mild oniony note that ties everything together.
How to Serve Orange Olive Salad with Balsamic Vinaigrette Recipe
Garnishes
Chopped fresh chives are a wonderful garnish that adds a bright splash of color and a subtle herbal flavor. You can also toss on some toasted pine nuts or a sprinkle of crumbled feta for extra texture and creaminess. These additions make the salad feel special and even more inviting.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a hearty steak for a wholesome meal. It also complements Mediterranean-inspired grain bowls and rustic bread, soaking up all the vinaigrette’s tangy goodness. The freshness cuts through richer dishes perfectly, making it a versatile partner at the dinner table.
Creative Ways to Present
Try serving this salad in shallow bowls or on large platter spreads where the vibrant colors can really shine. For a party, create individual salad cups using avocado halves or cucumber boats. Not only does this look beautiful, but it’s also super fun for guests to nibble on. The Orange Olive Salad with Balsamic Vinaigrette Recipe invites creativity and freshness in every presentation.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the fridge for up to two days. Keep the vinaigrette separate if you can, to prevent the oranges and onions from becoming too soggy. When ready to enjoy, toss again with fresh dressing for the best texture and flavor.
Freezing
Because this salad’s ingredients are fresh and juicy, freezing is not recommended. The texture of oranges and olives changes significantly with freezing, and the vinaigrette may separate, so it’s best enjoyed fresh.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary. If you prefer, take it out of the fridge 10 minutes before serving to take the chill off and let the flavors open up.
FAQs
Can I use canned or jarred oranges for this salad?
Fresh oranges are ideal for the best texture and flavor—canned or jarred options tend to be too soft and watery, which can dilute the salad’s brightness.
What types of olives work best?
Large, meaty olives like Kalamata or Castelvetrano are perfect here. They offer a great balance of saltiness and texture that complements the sweet oranges beautifully.
Can I make the dressing ahead of time?
Absolutely! The vinaigrette can be prepared up to two days in advance and stored in the fridge. Just give it a good shake or stir before using, as the ingredients may separate.
Is this salad suitable for a vegan diet?
Yes, this salad is naturally vegan and gluten-free, making it a fantastic option for guests with dietary preferences or restrictions.
How spicy is the dressing with crushed red pepper?
Just a dash of crushed red pepper gives a gentle warmth without overwhelming the salad. You can adjust the amount to your personal spice tolerance.
Final Thoughts
There’s something truly enchanting about the Orange Olive Salad with Balsamic Vinaigrette Recipe—it’s fresh, flavorful, and incredibly easy to whip up when you want a dish that feels both light and luxurious. Whether you’re hosting a casual lunch or looking to add brightness to your dinner plate, this recipe is a winner every time. I can’t wait for you to try it and see how the simple combination of ingredients creates such a memorable salad experience.
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Orange Olive Salad with Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A refreshing and vibrant Orange Olive Salad tossed with a tangy balsamic vinaigrette. This salad blends juicy oranges, briny olives, and sharp red onion, dressed in a zesty mix of olive oil, orange juice, and balsamic vinegar, perfect as a light appetizer or side dish.
Ingredients
Dressing
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 1/4 cup balsamic vinegar plus 1 tablespoon for serving
- 1 large clove garlic, minced
- Salt and pepper, to taste
- Dash of crushed red pepper
Salad
- 4 large oranges
- 1/2 red onion
- 1 cup large olives, halved (a little less than 1 can)
- Chopped chives, optional garnish
Instructions
- Prepare the Dressing: In a jar or Tupperware with a tight lid, combine olive oil, orange juice, 1/4 cup balsamic vinegar, minced garlic, salt, pepper, and crushed red pepper. Shake vigorously until well emulsified.
- Segment the Oranges: Slice the oranges into 8 segments each, then cut each segment into thirds for bite-sized pieces.
- Slice the Red Onion: Use half of the red onion (save the other half for another use). Cut it in half, then thinly slice it into segments you can separate easily.
- Halve the Olives: Slice the olives in half. For efficiency, place several olives between two Tupperware lids, press them down, and slide a knife across to halve them simultaneously, or cut individually.
- Combine Salad Ingredients: In a medium bowl, toss together the orange pieces, sliced red onion, and halved olives.
- Dress the Salad: Just before serving, pour desired amount of the prepared dressing over the salad and toss gently to coat.
- Garnish and Serve: Sprinkle chopped chives on top for garnish and serve immediately for best flavor.
Notes
- You can adjust the amount of dressing to taste, leaving some unused if preferred.
- Save the leftover red onion for another recipe to reduce waste.
- For a spicier kick, add more crushed red pepper.
- Serve this salad fresh as it’s best eaten soon after dressing to keep the oranges juicy and prevent sogginess.
