- 3 large naval oranges
- 1 small red onion, thinly sliced into half moons
- 1/4 teaspoon dried oregano, crumbled in the palm of your hand
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
How to make it
Slice off the bottoms and tops of the oranges. Stand the fruit on a flat end, and using a boning knife, or thin flexible knife, cut down the sides, removing the peel and white pith.
Slice each orange into 1/2 inch slices and arrange on a platter. Sprinkle the onions and oregano over the oranges. Whisk together the oil and vinegar, and pour over the oranges on the platter.
Do-Ahead: The oranges can be stored covered at room temperature for up to 4 hours, or refrigerate before pouring the dressing onto the oranges for up to 24 hours. Serves 6 to 8.
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