This refreshing Orange and Red Onion Salad from guest chefs and cookbook authors Angie Brenner and Joy E. Stocke is a wonderful surprise of citrus and spices. The sweetness of the oranges and astringent onion create a nice balance that’s accentuated by a dash of flakey, deep-red, mild Aleppo pepper. Topping it off with roasted olives adds depth to the flavor and textures.
4 navel, Valencia, or blood oranges, or a variety
1 small red onion, peeled
1 teaspoon fresh thyme, or ½ teaspoon dried
1 teaspoon sumac
½ teaspoon Aleppo pepper
½ teaspoon ground cumin
3 tablespoons olive oil
¼ cup crumbled Crisp Roasted Olives, or ½ cup pitted kalamata olives.
- With a sharp knife, remove the peel and the white pith from each orange. Cut the orange in half lengthwise, and slice each half crosswise to create ¼ inch thick half-moons. Layer the slices and any reserved juice in a shallow serving dish.
- Cut the onion in half lengthwise then thinly slice each half and separate the slices. Arrange the onion slices in between the orange slices.
- Sprinkle the oranges with thyme, sumac, Aleppo pepper, and cumin. Drizzle on the olive oil and gently lightly mix.
- This salad is best if it sits at room temperature for 15 minutes before serving. Garnish with the roasted or fresh olives before serving.