Bright citrus, briny olives and fresh mint come together in this refreshing Moroccan-inspired salad. Featuring Dry-Cured Black Beldi Pitted Olives, this simple dish is vibrant and perfect alongside grilled meats or warm flatbread.
INGREDIENTS
1 cup Dry-Cured Black Beldi Olives, Pitted
4 navel oranges
1/4 cup red onion, thinly sliced
1 tsp fennel seeds, crushed
Sea salt, to taste
Red wine vinegar, for serving
Extra virgin olive oil, for serving
1/4 cup mint leaves, torn
INSTRUCTIONS
- Using a paring knife, peel the oranges and carefully remove as much of the white pith as possible without tearing the fruit.
- Slice each orange crosswise into 3/8-inch thick rounds.
- Arrange the orange slices on a serving platter, slightly overlapping each slice.
- Scatter the Dry-Cured Black Beldi Pitted Olives and red onion over the oranges.
- Season with crushed fennel seeds and sea salt.
- Splash with red wine vinegar and drizzle generously with extra virgin olive oil.
- Finish with torn mint leaves and serve immediately.
