Spanish Orange, Olive and Red Onion Salad Recipe
This Andalusian salad with oranges, olives and red onion is a fresh, contrasting combination of sweet, salty and slightly spicy flavors. In southern Spain it’s often served in winter, when oranges are at their sweetest, as a starter with fish or grilled meat. For a Polish palate it may feel like a cross between a fruit salad and a savory appetizer – surprising, but very addictive.
A classic from Andalusia that showcases how simple ingredients—sweet oranges, salty olives and sharp red onion—can create a complex, refreshing salad that works both as a starter and a light snack.
Chef's tips
Use the best oranges you can find, ideally very sweet and juicy, and don’t skip the step of slicing the onion very thinly—its texture and intensity are key to the balance of the dish. Taste the dressing before pouring it over and adjust the acidity with more vinegar or oil to suit your preference.
How to serve
Serve on a wide, flat platter so the oranges are in a single layer and each piece gets some onion, olives and dressing. It’s great alongside grilled fish, seafood, roast chicken or as part of a tapas spread with bread and other small plates.
Ingredients
- orange juicy, preferably seedless - 4 pieces
- black olives pitted, sliced or halved - 60 g
- red onion cut into very thin slices - 1 piece
- olive oil preferably extra virgin - 3 tablespoons
- wine vinegar white or sherry vinegar - 1 tablespoon
- sea salt to taste
- black pepper freshly ground, to taste
- parsley chopped, optional - 1 tablespoon
- ground cumin optional, for a light warm spice note - 0.25 teaspoons
Preparation
- Peel the onion, cut it in half and slice it very thinly. If you want to mellow its flavor, cover it with cold water for 5 minutes, then drain very well.
- Peel the oranges thoroughly, removing the peel and all the white pith. The easiest way is to cut off the top and bottom, stand the fruit on a board and slice off the peel in strips from top to bottom.
- Cut the peeled oranges into thick slices or segments, trying to keep as much juice as possible. Arrange them on a large plate or platter.
- Scatter the onion slices and pieces of black olives over the oranges.
- In a small bowl, whisk together the olive oil, vinegar, a pinch of salt, pepper and optionally the cumin. Taste and adjust the seasoning – the dressing should be slightly tangy and bold.
- Drizzle the salad with the prepared dressing, making sure some of it also reaches the bottom of the plate, where the orange juice will collect.
- Sprinkle with chopped parsley and leave at room temperature for 5–10 minutes so the flavors can meld. Serve immediately.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo pomarańcze puszczą dużo soku, a cebula zdominuje smak. Jeśli coś zostanie, przechowuj w lodówce w zamkniętym pojemniku i zjedz następnego dnia jako dodatek do pieczywa.
