Turkish Orange, Olive and Red Onion Salad Recipe
This salad combines the sweetness of oranges, the saltiness of olives and the gentle sharpness of red onion in a very fresh, slightly Mediterranean way. In southern Turkey, such combinations of citrus and olive oil often appear in winter, when oranges are at their best. It’s a great side for richer meat dishes or a light snack with bread and cheese.
A classic southern Turkish-style citrus salad that balances sweet, salty and tangy flavors with minimal ingredients. It’s refreshing yet satisfying, and showcases winter oranges in a simple, elegant way.
Chef's tips
Use really good, fruity olive oil – it makes a big difference in such a simple salad. If your oranges are very sweet, don’t skip the lemon juice and a generous pinch of black pepper; they keep the salad bright and lively. You can also briefly chill the sliced oranges before assembling for an extra-refreshing effect.
How to serve
Serve on a large platter in the center of the table so everyone can help themselves. It works beautifully alongside grilled lamb, chicken skewers, baked fish or simple mezze plates with hummus, labneh and flatbreads. For a light lunch, pair it with crusty bread and a piece of aged cheese.
Ingredients
- oranges juicy, preferably sweet - 3 pieces
- red onion thinly sliced - 0.5 pieces
- black olives pitted - 60 g
- olive oil good quality - 2 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- flat-leaf parsley finely chopped - 2 tablespoons
- fresh mint chopped leaves - 1 tablespoon
- salt a pinch, to taste
- black pepper to taste
- sumac optional, for sprinkling - 0.5 teaspoons
Preparation
- Slice the red onion into very thin slivers. Put it in a small bowl, cover with cold water for 5 minutes, then drain and pat dry with paper towel – this will make the flavor milder.
- Peel the oranges, removing the peel together with the white pith, then cut into thick slices or half-moons, collecting any juice that runs out.
- Cut the olives into halves or quarters.
- On a large plate or platter, arrange the orange slices and scatter the onion and olives on top.
- In a small bowl, mix the olive oil, lemon juice, a pinch of salt and pepper, and any juice left from slicing the oranges.
- Drizzle the salad with the dressing, sprinkle with parsley, mint and, if using, sumac. Serve immediately or after about 10 minutes, once the flavors have mingled.
Storage
Sałatka jest najlepsza świeża. Jeśli zostanie, przechowuj w lodówce w zamkniętym pojemniku i zjedz następnego dnia, licząc się z tym, że pomarańcze puszczą więcej soku.
