This sweet and salty salad adds a touch of seasonal fall color to the table. I like to think of it as a free form salad that does not really need a recipe, just a list of ingredients that you can be flexible with as you compose your salad of citrus, feta, olives, salad greens and red onions on a platter. I serve it for Thanksgiving and throughout the holiday season because this is when the local citrus is ripe and abundant in south Louisiana.
Louisiana Blood Orange, Navel Orange, Feta and Mint Salad
Published on December 1, 2019 | By surleplat |
- Prep Time
- 3 blood oranges
- 3 Louisiana sweets or navel oranges
- 1/4 small red onion, cut into thin round or half circle slices
- 3 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 12 green olives or a combination of green and black olives, pitted and halved
- 4TBSP crumbled feta
- 2 TBSP fresh mint chopped finely
- 2 cups of mixed salad greens
- Cut the peel and pith from the oranges making sure to remove all of the outer membrane without losing too much of the flesh. Cut the oranges into 1/4-inch slices. Place the salad greens around the perimeter of a long rectangular platter or any of your favorite serving pieces.
- I like to overlap the orange slices in a pattern. Slice the red onion thinly and distribute evenly over the onions.
- Drizzle the vinegar and then the olive oil equally over the oranges and onions on the platter. I sometimes use a little orange flavored olive oil too. Sprinkle the olives, feta, and chopped mint over the oranges. Save a couple of sprigs of mint to garnish the platter. Admire your masterpiece, then serve and enjoy!
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