"This salad represents the colorful variety of oranges in Sicily, where they're masters at unusual combinations that mix the sweet and the salty." -Cettina Vincenzino

By Cettina Vicenzino

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Credit: Paola & Murray

Recipe Summary test

active:
15 mins
total:
20 mins
Servings:
4
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This recipe originally appeared in our Fall 2021 issue. Get the magazine here

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a paring knife, remove peel and white pith from the oranges. Slice crosswise into thin rounds, discarding any seeds. Place oranges on a serving platter. Top with the pecorino, olives, and as much onion as you'd like.

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  • Cut the mandarin in half and squeeze juice into a small bowl. Drizzle in the oil (start with 1/4 cup and use more to taste), whisking until combined. Stir in the oregano. Season dressing with sea salt and freshly ground pepper or chili flakes.

  • Drizzle as much dressing as desired over the salad and let infuse for a few minutes before serving.

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