published Feb 02, 2024, updated Aug 14, 2024 Gorgeous, juicy blood oranges hail from Sicily, the land of oranges itself. Its unique spice-like edge and refreshing flavor are fantastic in jams, desserts, and juices alike, but I like it best in a simple blood orange salad. This quick blood orange salad recipe embodies everything I love about Mediterranean food: bright notes from fresh, chilled oranges and red onion slices that add just a touch of bitterness, fresh herbs, a drizzle of olive oil, and fresh cracked black pepper. And that’s really all there is to it. It takes just 15 minutes to throw together, if it even takes that long, and is a great appetizer or revitalizing bite between meals! I hate wasting food, even the scraps in my kitchen. I save the blood orange peels for homemade chili crisp and use the rest of the onion in some other Mediterranean chopped vegetable or lentil salads.
Recommended Tools
Chef’s Knife – Make sure you’re using a sharp chef’s knife, not a serrated knife, when preparing vegetables for salad. It’s the best way to get clean cuts and give a good presentation!
Storing and Prep-Ahead
The best way to prepare a salad in advance is to slice all of the ingredients and store them in separate airtight containers until you’re ready to serve. This way, the individual fruits and vegetables retain their unique flavors right up until assembly. Once sliced, onions and oranges are best eaten within 5 days or so before they begin to wilt and their flavor starts to turn sour. Similarly, a prepared blood orange salad should be eaten within 5 days of assembly. Love this recipe? Share it with the world on Pinterest.
