Marinated Orange and Onion Salad

Marinated Orange and Onion Salad


  • 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 

  • 1

    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. 

  • 2

    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. 

  • 3

    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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