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Simple orange and olive salad recipe, a vegan North African dish with mint and olive oil.
Easy Mediterranean Recipes

Easy Orange and Olive Salad (Mediterranean Diet)

A simple, vibrant North African Orange and Olive Salad (Salade d’oranges aux olives) that perfectly balances sweet citrus and salty brine. This naturally vegan and gluten-free dish is ready in 15 minutes and is a healthy, heart-friendly addition to any Mediterranean Diet meal. Versatile enough for a side or a light dinner pairing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 4
Course: Salad, Side Dish
Cuisine: Mediterranean, Moroccan, North African
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Navel Oranges (or Cara Cara), peeled and pith removed, sliced into rounds or segments
  • 1 cup mixed Olives black and green, pitted
  • 1/4 Red Onion or 2 Shallots thinly sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Sea Salt or to taste
  • 1/4 teaspoon Black Pepper or to taste
  • 1/4 cup fresh Mint or Cilantro chopped (for garnish)
Optional:
  • Pinch of Cumin or Sweet Paprika

Equipment

  • 1 Sharp Paring Knife
  • 1 Cutting board
  • 1 Large Shallow Serving Bowl
  • 1 Small Bowl (for soaking onions, optional)
  • Salad Tongs or Wooden Spoons (for gentle tossing)

Method
 

Prep the Oranges:
  1. Peel the oranges completely, removing all white pith. Then slice into rounds or segments and pat dry if overly juicy.
Slice the Onions:
  1. Thinly slice the red onion or shallots. (Optional: Soak slices in cold water for 5 minutes, then drain and pat dry to reduce harshness).
Combine Ingredients:
  1. In a wide bowl, gently layer the orange slices, olives and sliced onions. After that, lightly dust with optional cumin or paprika.
Dress Lightly:
  1. Drizzle generously with olive oil and season with salt and pepper.
Rest & Serve:
  1. Gently toss to combine and let the salad rest at room temperature for 15-20 minutes before serving to allow the flavors to meld. Then garnish with fresh mint or cilantro just before serving.

Notes

 Use high-quality olive oil.
For a sweeter version, substitute Navel oranges with mandarin oranges.
And for the Italian variation, add 1 small, thinly sliced fennel bulb.