Remove the white pith carefully and catch the orange juice as you cut. Add the salt at the end to keep the tomatoes from releasing too much liquid.
Make ahead Peel and cut the oranges ahead, cover and refrigerate. Slice the onion and prepare the herbs close to serving, then combine and dress everything at the last moment.
Insalata di arance
Prep 20 min · Serves 4 · Difficulty Easy
Method
Cut a thin slice from the top and bottom of each orange. Stand it on the board and cut away the peel and white pith, following the curve of the fruit.Cut a thin slice from the top and bottom of each orange. Stand it on the board and cut away the peel and white pith, following the curve of the fruit.
Cut the peeled oranges into bite-size pieces over the serving bowl to catch the juice. Remove any seeds and weigh about 600 g of flesh.Cut the peeled oranges into bite-size pieces over the serving bowl to catch the juice. Remove any seeds and weigh about 1¼ lb of flesh.
Halve the tomatoes and slice the red onion into very thin strips. Add them to the oranges with the drained olives. Wash and dry the mint and basil, then tear the larger leaves into the bowl.Halve the tomatoes and slice the red onion into very thin strips. Add them to the oranges with the drained olives. Wash and dry the mint and basil, then tear the larger leaves into the bowl.
Just before serving, add the olive oil and salt to taste. Fold together gently, keeping the orange pieces intact, and serve with their juices.Just before serving, add the olive oil and salt to taste. Fold together gently, keeping the orange pieces intact, and serve with their juices.
