Here’s the go-forward on why this salad is a keeper:
easy to make, just 10 minutes of active time
healthy and loaded with vitamins
both appetizing and attractive
Share the joy when you make this SIMPLE ORANGE AND BLACK OLIVE SALAD – PIN it to a favourite salad or side dish board, and send this LINK to all your friends so they can try it too. Don’t forget to show us how you fared with this recipe. Snap a pic and post it on Instagram or Facebook tagging #weekendatthecottage when you do. Thanks!
Here are some additional things to remember when you go to make it:
Everything needed to make this salad is easy to find and we expect you’ll have no trouble gathering them at your local grocery store. The one thing that might not be in your cupboard is white balsamic vinegar. Feel free to substitute with apple cider vinegar in a pinch.
This salad is all about the oranges, and we found NAVEL ORANGES work best. There’s no harm in asking the produce people at the grocery store to slice an orange open so you can get a sense of the juiciness. Make sure to watch the VIDEO for this recipe where I discuss how to prepare the oranges for the salad. Whether you decide to peel them or carefully cut away the rind and pith for a fancier look, the one essential tip to remember is plucking away the seeds.
Although this recipe gets top marks for its simplicity, it also gets five stars for its complex flavour profile. Having served it now a number of times, I just love the adjectives I’ve now heard to describe it; delectable, mouthwatering, luscious. I attribute much of this to the seasoning. Garlic, kosher salt, a tiny bit of sugar, extra virgin olive oil, black pepper and a quick drizzle of white balsamic vinegar. Wait until you taste it.
Please plan accordingly and follow our direction of chilling the salad for at least three hours. Doing so gives the oranges time to absorb the flavours of the seasoning while also allowing the acid of the citrus to bloom with salt, sugar and vinegar. I often craft the salad early in the afternoon, then unwrap it, add the olives and parsley, and serve it straight away. It makes for an easy side that doesn’t get in the way of preparing the rest of the meal.
BLACK OLIVES AND PARSLEY
The finishing touches for this dish are black olives and a sprinkle of freshly chopped parsley. Make sure to buy pitted olives so that you and your guests aren’t dealing with the pits as you enjoy it. I like to halve or quarter the pitted black olives so that I can disperse them for a big pop of colour contrast against the orange slices. For the parsley, use either curly or Italian parsley, just distribute it evenly across the surface too – makes the salad really pretty.
Let me just say, there will be quite a bit of orange juice released from the oranges by the time you serve this. Make sure to assemble the salad on a lipped plate or platter as that can accommodate that, and remember that plates need to be brought close to the dish when serving.
This SIMPLE ORANGE AND BLACK OLIVE SALAD is truly amazing! Enjoy!