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Orange Salad

Both versions of this easy-to-prepare salad are wonderfully refreshing in the summertime.

Yield 4 servings
Time 15 minutes
Tools
  • orange peeler
  • knife
  • platter
  • small bowl
  • whisk
Ingredients
  • 4 peeled oranges
  • either 12 pitted black olives, sliced in half
    or 1 small white onion, in thin slices
  • 1 T chopped fresh rosemary
  • salt & pepper
  • 1 t white wine vinegar
  • 1 T olive oil
Directions Peel the oranges, removing as much of the inner white skin as possible. Slice them and arrange them on a platter.

Arrange the olives or onion slices on top of the oranges, then sprinkle with rosemary, salt, and pepper.

Whisk the vinegar and oil, then drizzle over the oranges.
Notes Adapted from Cornelia Shinharl’s Vegetarian Cooking of the Mediterranean.
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