Orange and black olive salad

By Marie Viljoen
February 10, 2011
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Author Notes: I feel guilty even calling this a recipe. It is an idea, and one of my favorite salads of all time, inspired by a side dish served at New York's Cafe Gitane on Mott Street.

The sweet, juicy oranges, salty, chewy olives, fresh mint and hot chile are an unforgettably delicious combination.

When I am lazy (see picture!) I simply cut the oranges into slices and then into quarters.

Wonderful pared with soft feta sizzling on a dish hot from the oven, drizzled with olive oil and dusted with hot chile pepper flakes. Crusty bread. Heaven.
Marie Viljoen

Serves: 4

  • 3 large oranges
  • 1/3 cup oil cured black olives
  • 4 sprigs fresh mint
  • 1 teaspoon red chile flakes
  1. Peel and then segment the oranges, removing pips and membranes (suprême!). Doing this over a bowl allows you to catch the juice, which you save.
  2. With the flat of a knife, gently press down on each olive to expel the pit. Cut each olive in half.
  3. Roll up the stacked mint leaves and cut into ribbons (chiffonade!). If that is too fussy, tear the leaves by hand.
  4. Toss the segments with the olives and mint and add the chile.
  5. Chill. Serve in a pretty bowl. That is your salad, and that is all.

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Salad|Fruit|5 Ingredients or Fewer|Appetizer|Side