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
Scale
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.
