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Simple Orange and Black Olive Salad

Ingredients

Directions

  1. Peel oranges or cut away peel and pith using a sharp knife. Slice the oranges ¼-inch thick. Pluck away and discard any seeds.
  2. Arrange oranges in an attractive manner on a plate or platter. 
  3. Sprinkle the oranges with the garlic. Drizzle with oil and vinegar. Sprinkle with sugar, salt and pepper. Cover and refrigerate for at least 3 hours.
  4. To serve: sprinkle with olives and parsley. Serve immediately.
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Simple Orange and Black Olive Salad

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Juicy slices of navel orange sprinkled with black olives, garlic and parsley, drizzled with olive oil and white balsamic vinegar…

  • clock icon
    10 MIN
  • 4 SERVINGS
simple orange and black olive salad

This refreshing, SIMPLE ORANGE AND BLACK OLIVE SALAD goes with everything!

Prepare to be amazed how this easy-to-make salad perfectly pairs with grilled dishes like these EASY PORK CHOPS and our famous GRILLED BEEF TENDERLOIN. We also think it is exceptional with fish and seafood, so you can confidently present it next to these GRILLED JUMBO SHRIMP, our BARBECUED SALMON or this glorious GRILLED WHOLE RAINBOW TROUT. The flavour-forward vibe of this citrus treat is truly amazing!

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 SALADPIN 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:

Ingredients for the simple orange and black olive salad
Shopping list: navel oranges, black olives, parsley and garlic… so easy!

INGREDIENTS

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.

Navel oranges with the peels cut away
You can either peel the oranges by hand or, cut the peels away for a fancier look.

NAVEL ORANGES

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.

The flavour boosters for this salad include: garlic, extra virgin olive oil, white balsamic vinegar, sugar, salt and pepper
These simple seasonings give the salad a ton of flavour.

SEASONINGS

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.

The simple orange salad covered ready to be chilled for at least 3 hours
It’s important to chill the dressed orange salad for at least three hours to maximize the flavours!

CHILL

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. 

Pitted black olives and fresh curly parsley
The olives and chopped parsley add yet another layer of delicious flavouring.

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.

simple orange and black olive salad
What an attractive salad!

SERVE

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.

The orange salad with black olives served with baked salmon and a tossed green salad
Try this orange salad with our baked salmon and a simple salad on the side.

This SIMPLE ORANGE AND BLACK OLIVE SALAD is truly amazing! Enjoy!

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Simple Orange and Black Olive Salad

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Simple Orange and Black Olive Salad

Ingredients

  • 4 navel oranges
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon granulated sugar
  • ½ teaspoon Kosher salt
  • freshly cracked black pepper
  • ½ cup pitted black olives, quartered
  • freshly chopped parsley

Directions

  1. Peel oranges or cut away peel and pith using a sharp knife. Slice the oranges ¼-inch thick. Pluck away and discard any seeds.
  2. Arrange oranges in an attractive manner on a plate or platter. 
  3. Sprinkle the oranges with the garlic. Drizzle with oil and vinegar. Sprinkle with sugar, salt and pepper. Cover and refrigerate for at least 3 hours.
  4. To serve: sprinkle with olives and parsley. Serve immediately.

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