Salads
Sephardic Orange and Olive Salad
Ingredients
- - 4 large navel oranges, peeled and sliced into rounds
- - 100 g (3.5 oz) kosher black olives, pitted
- - 1/2 red onion, very thinly sliced
- - 2 tbsp extra virgin olive oil
- - 1 tsp ground cumin
- - 1/4 tsp ground cinnamon
- - Pinch of cayenne pepper (optional)
- - 2 tbsp chopped fresh mint
- - Salt, to taste
Method
- Peel the oranges, removing as much of the white pith as possible, and slice into thin rounds.
- Arrange the orange slices on a serving platter, slightly overlapping.
- Scatter the olives and thinly sliced red onion evenly over the oranges.
- Whisk together the olive oil, cumin, cinnamon and cayenne (if using) with a pinch of salt.
- Drizzle the dressing over the salad and scatter with fresh mint.
- Chill for at least 30 minutes before serving to let the flavours meld.
Native Name: Salade d'Oranges (Moroccan Jewish)
Dietary Tags: Pareve, Vegan, Kosher
Cultural Background: This refreshing salad of sliced oranges, black olives and red onion is a classic of Moroccan-Jewish Shabbat tables, brought to Israel and beyond by Sephardic families following waves of emigration from North Africa. Its balance of sweet, briny and citrusy flavours is a hallmark of Moroccan Jewish cooking.
Tips: Removing all the bitter white pith from the oranges is key to the salad's clean, sweet flavour. Slice the onion paper-thin so it doesn't overpower the citrus.
Variations: Add thin slices of fennel for extra crunch, or swap navel oranges for blood oranges for a striking colour and slightly tarter flavour.
Storage: Keeps covered in the fridge for up to 1 day, though best served fresh the day it's made.
Reheating: Not applicable – this is a cold salad.
Nutrition: Approx. 130 kcal, 2 g protein, 7 g fat, 17 g carbohydrate per serving.
FAQs:
Q: Why is the pith removed from the oranges?
A: The white pith is bitter and tough; removing it fully gives the clean, sweet bite this salad is known for.
Q: Can I make this ahead for Shabbat?
A: Yes – it holds well for a few hours chilled, making it a convenient make-ahead dish for a Friday night table.
Q: Is this salad suitable for a dairy or meat meal?
A: It is fully pareve, made only from fruit, olives and oil, so it pairs well with either type of meal.