Sicilian Blood Orange and Red Onion Salad

Name: Blood Orange and Red Onion Salad
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 4
Ingredients: 8 medium blood oranges (about 3 lb.); 2 small red onions, halved and thinly sliced against the grain (about 1 cup); Flaky sea salt; Coarsely ground black pepper; 1⁄2 cup extra-virgin olive oil

Blood oranges serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

Serves
4

MAURA MCEVOY

By SAVEUR Editors

Updated on December 23, 2023

“Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the fruit in our January/February 1999 issue, says of this simple salad: “It’s perhaps the most classic dish made with Sicilian citrus, a favorite in both the trattorias and home kitchens of the region.” Make sure to use the ripest blood oranges you can find—they’re the star of this show.

Ingredients

8 medium blood oranges (about 3 lb.)
2 small red onions, halved and thinly sliced against the grain (about 1 cup)
Flaky sea salt
Coarsely ground black pepper
1⁄2 cup extra-virgin olive oil

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Instructions

Step 1

Using a sharp paring knife, remove and discard the skin and as much pith as possible from the oranges. Slice the fruit crosswise into ¼-inch-thick slices, then arrange on a serving platter. Scatter with onion slices, then season with flaky sea salt and black pepper. Drizzle with olive oil and serve at room temperature.

Using a sharp paring knife, remove and discard the skin and as much pith as possible from the oranges. Slice the fruit crosswise into ¼-inch-thick slices, then arrange on a serving platter. Scatter with onion slices, then season with flaky sea salt and black pepper. Drizzle with olive oil and serve at room temperature.