“Sicilian orange salad,” as my dad calls it, has been a family favorite since forever. When you tell the uninitiated what the ingredients are, more times than not you’ll get a perplexed look or a polite, but disingenuous grin. “Oranges with olive oil?” is a common refrain, which is quickly dashed when they get down to trying this refreshing side dish. Even though it’s generally eaten in the summer, this crazy easy dish can be enjoyed anytime of the year, or whenever you can get your hands on sweet oranges.
Although you can use just about any orange, we would recommend avoiding juice oranges which are difficult to peel and don’t cube well.
Sicilian Orange Salad
Source: An Artichoke Family Recipe
Serves approximately 4
- 2 large ripe oranges (blood oranges work best)
- 2T extra virgin olive oil
- Crushed red pepper flakes
- 3-5 torn mint leaves (optional)
- After peeling the oranges, cube them into 1 inch chunks and place in a medium stainless steel or glass bowl.
- Drizzle on the olive oil and add a dash or two of salt and crushed red pepper flakes.
- Toss in the bowl and let marinate at room temperature for 2 hours.
- As an option, you can place torn mint leaves on top of the salad, which lends it the essence of mint.