Orange, Onion, and Olive Salad Recipe | Vegetarian Times Skip to main content

Orange, Onion, and Olive Salad

Inspired by a Sicilian salad of oranges and onions, this dish stays fresh for several days in the refrigerator. Blanching the onion rings tones down their pungency so they don’t overpower the other flavors.



Ingredient Line: 
½ red onion, sliced into ⅛-inch-thick rings
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3 navel oranges
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4 tsp. sherry vinegar
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2 Tbs. olive oil
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½ cup cooked chickpeas
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12 pitted black olives
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¼ cup cubed feta cheese (1 oz.)
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4 packed cups torn romaine lettuce leaves


1. Place onion rings in bowl, cover with boiling water, and let stand 30 seconds. Drain in strainer, and rinse under cold water.

2. Remove pith and peel from oranges with paring knife. Slice into 1/8-inch-thick rounds, and cut rounds into quarters. Reserve juice.

3. Divide reserved orange juice between two 1-quart canning jars. Whisk 2 tsp. vinegar and 1 Tbs. oil into each jar, and season with salt and pepper, if desired. Equally divide and layer all remaining ingredients in jars: oranges on the bottom, then chickpeas, olives, feta, romaine, and onions. Store in refrigerator overnight.

Nutrition Information: 

9 g
Total Fat: 
21 g
Saturated Fat: 
5 g
43 g
13 mg
452 mg
11 g
24 g
Serves 2

Comments on this Recipe

Check out this recipe

Just had this as my lunch today. Great lunch...feeling satisfied and the falvor was great!

This is refreshing and delicious! Couldn't remember what issue it was in. Thanks goodness it's on your website!