Olive Oil and Mint Orange Salad
Sicilians often eat this insalata with good crusty bread and a glass of white wine. The oranges and lemons are drizzled with just a little olive oil and then allowed to sit, making a wonderful sauce for scooping up with bread. Try leaving out the lemons for a less tart flavor, or use the popular Meyer lemon, which has the flavor and aroma of sweet lime, lemon, and Mandarin orange. This salad goes well with polenta and spicy food.
Mind Refresher: Stand straight, breathe normally, and observe the aroma and color of the oranges; concentrate on these sensations for 30 seconds.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Courseantipasto/mezze, appetizer, side dish
Dietary Considerationantipasto/mezze, appetizer, side dish
Five Ingredients or LessYes
Taste and Textureherby, juicy, light, sweet, tangy, tart
Type of Dishsalad
- 4 medium navel oranges
- 2 medium lemons
- 1 small red onion, thinly sliced
- 3 tablespoons (approximately) extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh mint or basil leaves
Peel oranges and lemons so none of the bitter white under-skin is left.
Slice into rounds, ¼ inch (6 mm) thick.
Arrange oranges, lemons, and onions alternately on a platter.
Drizzle oil over fruit to glaze, season with salt and pepper, and sprinkle with mint or basil.
Let stand 4 hours, covered at room temperature, so juices can mingle.
Serve at room temperature.
2008 Sharon Louise Crayton