Ingredients

• 2 large oranges
• 1/2 medium-size red onion, halved, thinly sliced lengthwise
• 1/4 cup minced fresh parsley
• 10 Kalamata olives or other brine-cured black olives, pitted, thinly sliced
• 2 teaspoons olive oil (preferably extra-virgin)
• 1 teaspoon minced orange peel

Browse by ingredient

Instructions

1. Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add onion, parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.