• 1 small-medium red onion, thinly sliced
  • 2 ripe orange
  • 8-10 black olives
  • juice and finely grated zest of ½ lemon
  • 2 tbsp fruity olive oil 
  • salt and freshly ground black pepper 
  • a few leaves of arugula (optional)


Place the onion in a bowl of cold water. Using a sharp knife, remove the peel and pith from the oranges and slice thinly.

Place the oranges in a shallow serving dish. Drain the onion slices, place on a double layer of paper towels, and pat dry. Arrange the slices on the oranges. Scatter the olives on top.

In a small cup, combine the lemon juice and zest and the oil. Season to taste and drizzle over the salad. If you like, scatter with the arugula. Let stand for 5 minutes before serving.

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