Citrus Medley Salad with Olives and Rosemary
This refreshing Citrus Medley Salad features the vibrant flavors of sweet navel oranges, tangy kalamata or niçoise olives, and the subtle bite of red onions, all enhanced with aromatic rosemary. Perfect as a light appetizer or a colorful side dish, this salad pairs beautifully with roasted poultry or pork dishes. It can be prepared in advance, allowing the flavors to meld together, making it an excellent choice for gatherings or potlucks. Rediscovered from the pages of Mary Engelbreit's Home Companion magazine, this delightful salad has been a crowd favorite that will surely impress your guests at any occasion.
N/A
Servings
75
Calories
9
Ingredients
Ingredients
Olive oil
1/4 cup (measured)
Fresh lemon juice
1 1/2 tablespoons (juiced)
Grated orange zest
1 teaspoon (zested)
Kalamata olives or niçoise olives
1 cup (pitted)
Red onion
1 medium (thinly sliced)
Navel oranges
5 large (peeled & sliced crosswise into 1/4-inch pieces)
Coarse ground salt
to taste (sprinkled)
Freshly ground pepper
to taste (sprinkled)
Chopped fresh rosemary
1 teaspoon (chopped)
Instructions
1
In a small bowl, whisk together the olive oil, fresh lemon juice, and grated orange zest until well combined. Stir in the pitted olives, cover, and let marinate at room temperature for at least one hour to allow the flavors to meld.
2
To mellow the flavor of the red onion, bring a pot of water to a boil and add the thinly sliced onions. Blanch for about 4 minutes, then drain and plunge the onions into ice water to stop the cooking. Once cooled, drain well and set aside. Alternatively, for deeper flavor, marinate the onions in the dressing for at least four hours or overnight.
3
On a large serving platter, layer the sliced oranges and drained onions. Drizzle the marinated olives and dressing over the top. Finish with a sprinkle of coarse ground salt, a few grinds of fresh pepper, and a garnish of chopped fresh rosemary.
4
For best results, prepare the salad 2 hours before serving and refrigerate to allow the flavors to develop.
Nutrition Information
5.2g
Fat
6.7g
Carbs
0.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Medley Salad with Olives and Rosemary?
It is a refreshing salad featuring sweet navel oranges, tangy kalamata or nicoise olives, and red onions, flavored with fresh rosemary and a citrus dressing.
What type of oranges are used in this recipe?
The recipe calls for 5 large navel oranges, which should be peeled and sliced crosswise into 1/4-inch pieces.
Which olives are recommended for this citrus salad?
You should use either kalamata olives or nicoise olives for the best flavor profile.
How do I prepare the dressing for the salad?
Whisk together 1/4 cup olive oil, 1 1/2 tablespoons fresh lemon juice, and 1 teaspoon grated orange zest.
How long should the olives marinate?
The olives should marinate in the dressing at room temperature for at least one hour.
How can I reduce the sharp bite of the red onion?
You can blanch the thinly sliced onions in boiling water for 4 minutes, then plunge them into ice water to stop the cooking.
Is there another way to prepare the onions besides blanching?
Yes, for a deeper flavor, you can marinate the sliced onions in the dressing for at least four hours or even overnight.
How should the salad be assembled?
Layer the sliced oranges and drained onions on a platter, then drizzle the marinated olives and dressing over the top.
What garnishes are used for the Citrus Medley Salad?
Finish the salad with a sprinkle of coarse ground salt, freshly ground pepper, and 1 teaspoon of chopped fresh rosemary.
How far in advance should I make this salad?
For the best results, prepare the salad 2 hours before serving and refrigerate it to allow the flavors to develop.
What main courses pair well with this salad?
This salad pairs beautifully with roasted poultry or pork dishes.
What is the calorie count for this dish?
One serving contains approximately 75 calories.
How much fat is in one serving of this salad?
There are 5.2g of fat per serving.
How many carbohydrates are in a serving?
There are 6.7g of carbohydrates per serving.
Does this salad contain protein?
Yes, it contains approximately 0.7g of protein per serving.
What was the original source of this recipe?
This recipe was rediscovered from Mary Engelbreit's Home Companion magazine.
Is this recipe suitable for a potluck?
Yes, because it can be prepared in advance and stays fresh, it is an excellent choice for gatherings and potlucks.
What size of red onion should be used?
The recipe requires one medium red onion, thinly sliced.
How much orange zest is needed?
You will need 1 teaspoon of grated orange zest.
Is the rosemary fresh or dried?
The recipe specifically calls for chopped fresh rosemary for the best aromatic flavor.
Can I use bottled lemon juice?
The recipe specifies 1 1/2 tablespoons of fresh lemon juice for the best tangy flavor.
What type of salt should I use?
The recipe recommends coarse ground salt to taste.
How many ingredients are in this recipe in total?
There are 9 ingredients: olive oil, lemon juice, orange zest, olives, onion, oranges, salt, pepper, and rosemary.
What categories does this salad fall into?
It is categorized as a salad, side dish, and a healthy option.
Is this salad appropriate for Thanksgiving?
Yes, it is tagged as a great option for a Thanksgiving meal.
Should the oranges be peeled before slicing?
Yes, the oranges should be peeled and then sliced crosswise into 1/4-inch pieces.
Do I need to pit the olives?
Yes, the olives should be pitted before marinating them in the dressing.
What is the primary oil used in the dressing?
The dressing is made with 1/4 cup of olive oil.
Is this a light or heavy dish?
It is described as a light appetizer or a colorful side dish.
How much rosemary is used for garnish?
The recipe calls for 1 teaspoon of chopped fresh rosemary.