Orange, Red Onion And Black Olive Salsa

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Orange, Red Onion And Black Olive Salsa

 

2 large oranges

1/2 medium-size red onion halved, and thinly sliced lengthwise

1/4 cup minced fresh parsley

10 Kalamata olives or other brine-cured black olives, pitted, sliced thin

2 teaspoons extra virgin olive oil

1 teaspoon minced orange peel

salt to taste

freshly ground black pepper to taste

 

Using sharp knife, cut peel and white pith from oranges. Working over bowl to

catch juices, cut between membranes to release segments into bowl. Add onion,

parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to

taste with salt and pepper and serve.

Makes 4 servings.

 

 

 

 

 

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