This is one of those recipes where I think to myself “Of course! This makes total sense” only after having a bite or two of the dish.
Prior to ever having tried this salad, I thought “Oranges mixed with onions? What? Are you NUTS?” So as you can see by my flip flop, my opinion on this recipe is not to be trusted.
However, if the flavors of this recipe were to be given thought, it does make a fair amount of sense. The tartness of the oranges cuts the zip of the onion. The briny flavor of the kalamata olives keeps the sweetness of the orange in check. And the vinaigrette is the glue that holds all of the flavors together. Okay, referring to a vinaigrette as “glue” is not the best upsell of a recipe.
Sometimes recipes are all about balance.
- 1/3 cup orange juice
- 2 Tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper, to taste
- 4 large oranges, peeled, sectioned and each section cut into thirds
- 1 red onion, quartered and sliced
- 1/3 cup Kalamata olives, chopped
- Chives, chopped
In a bottle or jar with a lid, combine the orange juice, balsamic vinegar, olive oil, garlic, salt and pepper. Close the bottle or jar and shake in order to combine the ingredients. Set aside.
In a glass bowl, combine the oranges, onion and olives. Toss well, and pour on the amount of vinaigrette you desire. Serve with chives as a garnish.