Orange and Olive Salad with Cumin
A classic Moroccan no-cook salad of juicy orange slices and briny olives dressed simply with cumin, a touch of cinnamon, fresh mint, and olive oil. Refreshingly sweet and salty, it doubles as a palate cleanser.
Ingredients
- 4 navel oranges, peeled, sliced
- 1/2 cup kalamata olives (or oil-cured black olives), pitted, halved
- 1/2 small red onion, very thinly sliced
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 2 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 2 tbsp fresh mint leaves, torn
Instructions
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1
Arrange 4 peeled, sliced navel oranges on a wide serving platter. Scatter 1/2 cup pitted, halved kalamata olives (or oil-cured black olives) and 1/2 small very thinly sliced red onion evenly over the top.
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2
In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/8 tsp cayenne pepper, 2 tsp fresh lemon juice, and 1/4 tsp kosher salt.
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3
Drizzle the dressing over the salad. Scatter 2 tbsp torn fresh mint leaves leaves over the top. Serve immediately, or refrigerate up to 30 minutes before serving.