Orange, Red Onion and Olive Salad

Name: Orange, Red Onion and Olive Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 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

Author:
Gloria B. Kobrin
Publish date:
Feb 6, 2012

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.

20minDuration
20minPrep Time
8 ServingsServings

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

Preparation

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.