Orange, Red Onion Olive Salad

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Orange, Red Onion Olive Salad

 

3 oranges, peeled and cut into sections, or sliced crosswise into

rounds

1 small red onion, sliced into thin rings

12 to 24 black oil cured or brine cured olives, not canned black olives

3 tablespoons extra virgin olive oil

fresh ground black pepper

 

Arrange the orange sections or slices on a chilled salad plate.

Scatter the onion slices over the orange, then the black olives. Add a

grinding of fresh black pepper and drizzle with olive oil.

Serves 4 to 6.

 

 

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