Olive Oil and Mint Orange Salad Recipe

Olive Oil and Mint Orange Salad Recipe

  • 4 medium navel oranges
  • 2 medium lemons
  • 1 small red onion, thinly sliced
  • 3 tablespoons (approximately) extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh mint or basil leaves
  1. Peel oranges and lemons so none of the bitter white under-skin is left.
  2. Slice into rounds, ¼ inch (6 mm) thick.
  3. Arrange oranges, lemons, and onions alternately on a platter.
  4. Drizzle oil over fruit to glaze, season with salt and pepper, and sprinkle with mint or basil.
  5. Let stand 4 hours, covered at room temperature, so juices can mingle.
  6. Serve at room temperature.
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