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, Olive, and Basil Salad
- 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
- 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.
Variation: Make this salad low fat by omitting the oil.
- Here are more Super Savory Salads.
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