Orange Salad with Black Olives

4 ripe medium oranges
1 small red onion, thinly sliced
3 Tbsp. Oregano White Balsamic
6 Tbsp. Medium or Robust Extra Virgin Olive Oil
salt and freshly ground pepper, to taste
20 black olives, pitted
sprigs of fresh parsley to garnish
pinch of ground cinnamon, to taste


Peel the oranges and remove the white pith. Cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the black olives, parsley, and cinnamon. Serve chilled.

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