Recipe: orange and olive salad with citrus dressing

Serves 4

This salad takes advantage of the juicy oranges still in the store, but it has so much more. Sweet dates, salty olives and feta, tangy arugula, and a citrus dressing provide a multitude of layered flavors.


¼ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 tablespoon sherry vinegar
1 teaspoon honey
Salt and pepper, to taste
3 tablespoons olive oil


1. In a medium bowl, stir together the orange, lemon, and lime juices, vinegar, honey, salt, and pepper.

2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

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¼ red onion, sliced
2 handfuls of green beans (5 to 6 ounces), ends trimmed
4 large navel or cara cara oranges
2 handfuls of baby arugula
12 dates, sliced
20 kalamata olives
3 ounces feta cheese, crumbled

1. To the bowl of dressing, add the onions. Marinate while you prepare the green beans and oranges.

2. Bring a saucepan of salted water to a boil. Add the beans and return the water to a boil. Cook for 4 minutes, or until tender. Transfer to a plate to cool briefly.


3. With a serrated knife, trim the ends of each orange. Stand 1 orange flat side down on a cutting board. Using a sawing motion, curving with the shape of the orange, cut the pith and peel from top to bottom. Repeat all around the orange until it is peeled. Cut the orange into slices. Repeat with the remaining oranges, adding the slices to the bowl of dressing as you cut them.

4. Add the green beans to the bowl. Toss the oranges, onion, and green beans with the dressing.

5. Arrange the arugula on a platter. Holding the oranges in place with a spoon, tilt the bowl and drizzle half the dressing over the greens. Arrange the oranges, green beans, onion slices, dates, and olives on top. Pour the remaining dressing over the salad and sprinkle with the feta. Sally Pasley Vargas

Sally Pasley Vargas can be reached at

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