Orange, Olive and Onion Salad

An unusual salad. Very refreshing and full of gutsy flavour. Try it!

Serves 6
Recipe Category

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100 g pack of black olives
1 T (15 ml) orange zest
¼  cup (60 ml) Ina Paarman’s Balsamic Viniagrette

½  red onion, very thinly sliced into half rings
½ t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
4 oranges

Pip olives and cut in half through the waist.

Toss with orange zest and Balsamic Vinaigrette. Leave to stand for at least 1 hour.

Toss the sliced onion with the Lemon & Black Pepper Seasoning, leave to stand while preparing oranges.

Slice off orange skin and pith. (See pic).

Thinly slice the oranges into rounds.

Arrange overlapping on a flat platter.

Top with sliced onions. Add olives and any remaining marinade.