A classic salad from Sicily, this Blood Orange Salad is a refreshing, mid-winter salad made with chilled blood orange slices, red onion, salt, black pepper and a little drizzle of olive oil. Simplistic, healthy and quick, all add up to a yes on busy weeknights.
What’s a blood orange salad?
Well it does not get any simpler. Peel and slice the oranges. Arrange them flat or overlapping on a plate and sprinkle on super thin sliced red onion, salt and black pepper. A drizzle of olive oil and you’re ready to serve!
I chill the blood oranges, but feel free to have them room temperature if you prefer. I just love them cold.
You may drizzle some balsamic vinegar over the fresh blood oranges, but I like their flavor to shine in this salad.
What does a blood orange look and taste like?
These have a deep red flesh and a rind with a bright red blush as you can see below. The flavor is stronger and the aroma is more intense than a regular orange, similar to how a Meyer lemon is stronger in both than a regular lemon. This fruit is sweet with a hint of raspberry.
It was hard to find these beauties. I looked at three separate food chain markets and no one had blood oranges yet.
I couldn’t figure it out as this is the season for them. December through April is a usual and I had to have my fix!
Although everyone said they would get them in next week I kept looking.
So when I finally found them at my local International Market, I was so happy.
Look at these beauties! You can also drizzle some balsamic syrup on top as well to punch up the flavor. 🙂
These blood oranges are so delicious and refreshing. I hope you give this a try. Enjoy!
Blood Orange Salad
- 6 blood oranges
- 1 red onion
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- fresh mint (optional) for garnish
- Chill the oranges for an hour. Peel and slice the oranges into 1/4 to 1/2 inch slices. I also find it easier to slice the chilled blood oranges with the peel on, then trim the peel off, being sure to get all the white pith.
- Cut and peel the red onion and trim the ends off. Cut it in half, slice one half thinly, using about a quarter of the entire onion. Save remaining onion for other use.
- Divide and arrange oranges slices on each plate, divide and sprinkle onion over the oranges and season with salt, pepper and drizzle olive oil over top. You can also drizzle some balsamic syrup on top as well to punch up the flavor (optional).
- I often times will also sprinkle on ground sumac, which is a Middle Eastern spice with a lemony taste.