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    Citrus & Olive Medley Salad

    clock-icon20 minutes
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    Pixicook editorial team

    A refreshing, flavorful salad that combines the sweetness of oranges with the tang of vinaigrette and the savory bite of olives.

    Ingredients for Citrus & Olive Medley Salad

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Oranges, peeled and membrane removed

    each

    Substitute chevron-down

    Red Onion, thinly sliced

    each

    Substitute chevron-down

    Orange Juice

    tablespoons

    Substitute chevron-down

    Red Wine Vinegar

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Fresh Ground Black Pepper

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Nicoise Olives

    each

    Substitute chevron-down

    How to Make Citrus & Olive Medley Salad

    1. Prepare Oranges

    Remove the peel and membrane from the oranges using a sharp knife. Slice the oranges into ¼-inch-thick round pinwheels and arrange them neatly on a plate.

    2. Prepare Onion

    Cut the red onion in half lengthwise, peel away the outer layer, and slice thinly. If the flavor is too strong, soak the slices in ice water for 5-10 minutes, then drain well using a strainer.

    3. Prepare Vinaigrette

    Mix together the orange juice, red wine vinegar, salt, and freshly ground black pepper in a bowl. Gradually whisk in the olive oil until well combined. Adjust seasoning if needed.

    4. Assemble Salad

    Scatter the drained onion slices over the arranged orange slices on the plate. Spoon the prepared vinaigrette evenly over the oranges and onions. Garnish with small black olives.

    Pitfalls and tips

    Choose your citrus carefully

    For a visually stunning and flavorful salad, pick a variety of colors and sizes. Blood oranges, cara cara oranges, and pink grapefruits can add beautiful hues. Make sure the citrus is ripe and juicy.

    Balance your flavors

    The key to a great salad is balancing the dressing. Start with a 3:1 ratio of oil to vinegar, and adjust as necessary. Don't forget a bit of sweetness to counter the tartness of the citrus and the brininess of the olives.

    Supreme with precision

    When segmenting your citrus, be sure to do so over a bowl to catch all the juices, and remove all the pith and membrane for the cleanest texture and presentation.

    Use the best olive oil you can

    An excellent extra-virgin olive oil will shine in this salad. Since the dressing is so simple, the quality of the oil will make a big difference.

    Fresh is best

    Use the freshest herbs you can find, and add them at the last minute to preserve their vibrant color and aroma.


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