Updated: Jan 5
Refreshing Summer salad made with oranges, clementines, herbs, Greek Kalamata olives, and red onions!
Prep time 10 minutes
Cooking time: 0
Serves 4 people
Gluten/Dairy/Soy free and Vegan
Healthy, vegan, gluten free, low fat, low cholesterol, dairy and soy free, simple, delicious, and refreshing. This is a traditional salad found in the Middle East and served as a side dish for grilled meats and spicy foods.
Different countries in the Middle East and Mediterranean region have different versions of this salad. Some will add lemons slices. Others add cumin seeds. Some skip the olives and others use black olives. Like any dish found in a particular region, there will always be subtle differences in the the ingredients that make the recipe personal.
For this recipe I substituted the lemon juice for balsamic vinegar for a deeper layer of flavors.
What is the flavor profile?
Sweet, tangy, refreshing, and sharp with acidic notes.
What are the ingredients in this salad?
Oranges, clementines (mandarin oranges), red onion, fresh mint and cilantro (coriander), kalamata olives, salt, pepper, olive oil, and balsamic vinegar.
What will I need to make this salad?
A knife, cutting board, a large non-reactive bowl, a small non reactive bowl to make the dressing, and a whisk.
Can I make this in advance?
Yes. It will refrigerate well for days without becoming soggy.
Can I make substitutions?
Yes. You can substitute the balsamic vinegar for lemon juice, the kalamata olives for any olives you like, the oranges for grapefruit, and the red onion for a sweet onion.
Can I add other ingredients?
Yes. You can add feta cheese or shaved parmesano. Also, you could add berries and figs.
What are Kalamata Olives?
Kalamata olives are Greek olives grown in Kalamata and also in nearby Laconia, both located on the Peloponnese peninsula of Greece. They are almond-shaped, plump, dark purple olives from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.
Kalamata olives are often used as table olives, they are usually preserved in wine vinegar or olive oil.
4 large sweet oranges (peeled, seeded, and cut into wheels)
1 11 oz can of clementines (Mandarine Oranges, drained and liquid reserved)
1 medium red onion (peeled and julienned)
1/4 cup of Kalamata Olives (drained, pitted, sliced)
1/4 cup of fresh mint (chopped)
1/4 cup of cilantro (chopped)
Salt and Pepper to taste
Balsamic Vinegar or lemon juice
Peel and slice the oranges into wheels.
Julienne the onion.
Chop the mint and the cilantro.
Drain the clementines (Mandarin oranges) and reserve the liquid.
In a large non-reactive bowl mix the oranges, clementines, onion, cilantro, mint, and olives.
In a small non-reactive bowl mix equal parts of olive oil and balsamic vinegar. Add the juice from the canned clementines (Mandarin Oranges) and salt and pepper to taste. Whisk all together until incorporated. Pour the dressing over the salad.
Printable PDF Recipe File below: