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.
- Prep Time
- 8 ServingsServings
- 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
- 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.