Orange, Red Onion and Olive Salad
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Orange, Red Onion and Olive Salad
This is a refreshing light salad that is unusual because of the sumac used in seasoning it. Sumac is a sour fruity spice that adds a wonderful layer of flavor to any dish it is used on. Avocados are a relatively new import for Turkey so they are not used in any of the Turkish cookbooks I have seen! That being said, avocados are definitely a Tu B’Shevat fruit and go beautifully with this salad. Slice one thinly and mix it gently with the rest of the salad. It adds another color and another layer of flavor.
Times
- Prep Time : 20 min
- Ready Time : 20 min
Servings
Ingredients
- 6 large Naval oranges
- 2 medium red onions
- 24 pitted Kalamata olives
- 2 teaspoons ground sumac
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme (not ground)
- 6 tablespoons olive oil
- 1 small bunch fresh mint leaves
Directions
- Using the citrus knife, carefully peel oranges making sure to remove all the pith. Cut oranges into thin circles and place in mixing bowl.
- Peel and halve onions. Cut each half into thin slices by hand or in electric processor. Add onion slices to oranges. Add olives to oranges and onions.
- Sprinkle spices and oil over other ingredients. Toss gently. Taste. Add salt if desired.
- Arrange salad attractively in serving dish. Garnish with mint leaves. Serve chilled.
About Gloria B. Kobrin
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Pareve , Appetizers, Salads , Rosh Hashanah, Shabbat, Tu B’shevat , Israeli & Middle Eastern , No Cook , Gluten Free, Low Carb , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I shave fennel into this and add arugula as well. An absolutely wonderful salad