Orange and Black Olive Salad

This salad has gotten me some weird looks multiple times, but once people have the guts to try it, they are converts. The combination of orange, onion and olive is a Mediterranean one, and they go very well together. The salad is fresh but in no way sweet.


  • 4 oranges
  • ½ red onion
  • 150gr black olives, pitted and halved
  • 1 tsp olive oil
  • ½ tsp cumin seeds
  • 10-15 leaves of fresh mint
  • Salt & Pepper


Place the orange sideways on the cutting board and cut off the top and bottom, until the flesh is exposed at both sides. Tip the orange over so one of the cut sides is down and providing a stable base. Cut the peel off the orange from top to bottom, slicing just into the flesh. You will be left with the orange flesh without peel. Now you can slide the orange segments out in between the membranes (place your knife as close to the membrane and slice along it, then do the same to the other side of the segment). Repeat this process with all 4 oranges.

Slice the onion very thinly into half-moons, and divide these over the orange segments together with the halved olives. Toss with the olive oil and some salt and pepper to taste if desired (I prefer not to add any salt and pepper).

Add the mint leaves to the salad, toss quickly as to not crush the mint leaves, and divide the cumin seeds on top.