SIMPOSIO

 

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This orange and onion salad recipe is a vibrant and savory side dish with crunchy and sweetish pistachios and intensely flavored bell peppers.

Make the orange and onion salad to liven up simple meals like grilled meat or chicken. I also love to serve it after a nutritious lentils soup, as an end of the meal.

orange and onion salad in a white tray

You must use good quality extra-virgin olive oil in this orange and onion salad, but not one too intense, opt for a mild one, or you risk overlaying all the other flavors.

a seasonal Italian magazine and slow travel journal

Simposio is an independent magazine about Italy. It aims to narrate Italy, the authentic one, describing it through its cuisine, places, lifestyle, and culture.

orange and onion salad recipe

Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Claudia Rinaldi

Ingredients

  • 1 orange
  • ¼ red or green pepper
  • ¼ shallot
  • 10-12 pistachios
  • 1 teaspoon of extravirgin olive oil
  • salt & pepper

Instructions

  1. Peel the orange, take away the white part as best as you can. Thinly slice the orange pulp.

  2. Coarsely crush the unshelled pistachios. You can use a food processor or wrap them in a kitchen cloth and pass a rolling pin over it.

  3. Cut a circle around the stem of the bell pepper to remove it. Discard the stem and all the seeds you can. Open the pepper into 4, use the knife to remove the inner white veins and left seeds of the part you are using. Discard both.

    Thinly, very thinly, slice the pepper.

  4. Peel and slice the shallot as thin as you can.

  5. Place all the prepared ingredients in a bowl. Season them with olive oil, and salt and pepper as per your taste.

Enjoy your orange salad!

Claudia

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