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    Home » Recipes » Vegan Main Dishes

    Blood Orange, Olive, and Basil Salad

    Published: May 27, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you don’t need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves.” Recipe by Jason Wyrick, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.

    Blood orange and olive salad by Jason Wyrick

    Blood Orange, Olive, and Basil Salad

    This salad, made with blood oranges, concentrates on the interplay of the sweetness of the citrus, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil.
    5 from 1 vote
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    Course: Salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Blood Orange salad, vegan salad recipe
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 2 servings
    Calories: 194kcal
    Author: Veg Kitchen

    Ingredients

    • 4 blood oranges or oranges of your choice
    • 3 tablespoons chopped oil cured pitted black olives or
    • 1 ⁄4 cup chopped pitted kalamata olives
    • 1 ⁄4 cup finely sliced basil leaves
    • 1 ⁄4 teaspoon freshly ground black pepper
    • 2 tablespoons good-quality extra-virgin olive oil
    • 1 ⁄4 cup thinly sliced fennel if in season, optional
    US Customary - Metric

    Instructions

    • Peel the oranges and carefully chop into bite size pieces.
    • In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving.

    Nutrition

    Calories: 194kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 279mg | Potassium: 545mg | Fiber: 5g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    Variation:
    Make this salad low fat by omitting the oil.

    Blood orange and olive salad recipe by Jason Wyrick

    • Here are more Super Savory Salads.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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