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.
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Servings: 2 servings
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
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.
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