Best 3 Orange Black Olive Salad Recipes

Embark on a culinary journey with our tantalizing Orange and Black Olive Salad, a symphony of vibrant flavors and textures. This delectable dish combines the sweetness of oranges, the saltiness of black olives, the crunch of red onion, and a hint of zesty lemon, all harmoniously blended in a refreshing orange dressing. It's a versatile salad that can be served as a light lunch, a refreshing side dish, or a delightful appetizer to kick off a memorable meal. With variations like Orange and Black Olive Salad with Arugula, Orange and Black Olive Salad with Quinoa, and a classic Orange and Black Olive Salad featuring just the essential ingredients, this recipe offers options to suit every taste and occasion. Get ready to impress your taste buds with this vibrant and flavorful salad sensation.

Here are our top 3 tried and tested recipes!

ORANGE, RED ONION, AND BLACK OLIVE SALAD

Orange, Red Onion, and Black Olive Salad image

I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

Provided by SueChef

Categories Citrus

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

Steps:

Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
Preparation time does not include marinating time.

ORANGE & BLACK OLIVE SALAD

Orange & Black Olive Salad image

Make and share this Orange & Black Olive Salad recipe from Food.com.

Provided by PetsRus

Categories Citrus

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 oranges
2 medium red onions
black pitted olive, as many you like,halved or left whole
1 tablespoon white wine vinegar
1 tablespoon lemon juice
4 -5 tablespoons good olive oil
1 clove crushed garlic
salt and pepper
1 tablespoon finely chopped parsley or 1 tablespoon coriander
1 tablespoon roasted pine nuts (or more)

Steps:

Peel the oranges, cut in slices, saving the juices that run out, if possible.
Peel the onions and cut in slices.
Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
Pour the dressing over the salad just before serving and last but not least the pine nuts.

BEET, ORANGE, BLACK OLIVE SALAD

BEET, ORANGE, BLACK OLIVE SALAD image

Categories Salad Vegetable Poach Low Fat Vegetarian Low Cal Fall Spring Healthy Vegan

Yield 2 people

Number Of Ingredients 10

Ingredients

5 small or 2 large beets
1 can mandarin oranges (equal to 2 full size oranges)
1 Treviso (red chicory)
1/2 small red onion, thinly sliced
3 TB chopped parsley
5 TB black olives, pitted and halved
3 TB grapes oil
1 tsp orange flower water
1.5 TB red wine vinegar
salt, pepper

Steps:

Place beets in a pot, cover with cold water and bring to boil. Cook for 1-2 hrs, until tender. When you stick a small knife into each beet it should go in smoothly. Leave the beets to cool down in the water. Once cool, take them out and peel them. Cut into wedges. Place beets into mixing bowl. Add mandarin oranges (equiv to 2 oranges). Cut Treviso into 1-in thick slices, break into separate leaves and add to salad. Add all remaining ingredients and toss together gently. Taste for seasoning and serve with herbed rice for a light lunch.

Tips:

Choose ripe oranges: Using ripe oranges ensures that your salad has a sweet and juicy flavor. Look for oranges that are heavy for their size and have a deep orange color.
Segment the oranges properly: To avoid getting bitter pith in your salad, use a sharp knife to cut away the peel and white pith from the oranges. Then, use your fingers to gently separate the oranges into segments.
Use high-quality black olives: The quality of the black olives you use will greatly impact the flavor of your salad. Look for plump, moist olives that have a deep black color.
Don't overdress the salad: A light dressing is all that is needed to enhance the flavors of the oranges and olives. Overdressing the salad will weigh it down and make it less refreshing.
Serve the salad immediately: Orange and black olive salad is best served immediately after it is made. The oranges will start to lose their flavor and texture if they sit in the dressing for too long.

Conclusion:

Orange and black olive salad is a refreshing and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet or tangy, mild or spicy, there is an orange and black olive salad recipe out there for you. So next time you are looking for a light and healthy salad to enjoy, give orange and black olive salad a try. You won't be disappointed!