Moroccan Orange, Onion, and Black Olive Salad

neil bougourd | 17 June, 2021

This has been a standard at our house for years! I have made it with just oranges, and sometimes, grapefruit and lemons as well. It is exceedingly easy and has some room for creativity.


4 oranges - peeled to remove the pith and very thinly sliced

1/2 red onion  - thinly sliced

10 pitted black olives - chopped

1 tsp whole cumin seeds - lightly roasted ( place in med dry skillet for 1 minute)

 1 tsp red wine vinegar

1 tbspfresh green olive oil

1/2 tsp hibiscus sugar

Maldon salt to taste


Arrange the oranges, overlapping slightly on a plate. Separate the onions into rounds and place them on top of the oranges. Sprinkle the hibiscus sugar and let stand for 2 minutes. Meanwhile whisk together the olive oil and wine vinegar. Drizzle the vinaigrette all over, and toss on the chopped olives. Salt to taste.

This is good side dish for any bbq, but is really great with grilled fish, shrimp kabobs, or scallops.