Orange and Black Olive Salad

  • Yield 8 servings

This simple orange and black salad is as scrumptious as it is striking—a perfect quick-and-easy side for almost any entree.

Mark Boughton/styling: Teresa Blackburn


1/4 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 (1 x 3-inch) strips orange zest, sliced lengthwise in thin julienne
2 sprigs fresh thyme
1 cup pitted kalamata or canned black olives
6 to 8 large small navel oranges
1/4 teaspoon salt
Freshly ground black pepper


  1. Combine olive oil, garlic, orange rind and thyme in a small bowl. Add olives, toss gently to combine, and set aside, covered, overnight.
  2. Cut the peel and pith from oranges, and slice into 1/4-inch rounds. Arrange slices on a serving platter, and spoon olives and dressing over the top. Sprinkle with salt and pepper.

—Recipe by Laraine Perri for Relish, Oct. 2011.