Go Back
+ servings

Orange Salad with Olive Rosemary Tapenade

This fun salad takes just minutes to throw together and you likely have everything in the pantry.

Course Salad
Cuisine American
Keyword olive tapenade, orange salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 269 kcal


  • 4 large oranges
  • 2 tbsp orange zest
  • 1 1/2 cups pitted green olives in olive oil, drained
  • 3 cloves garlic, peeled
  • 2 tbsp lemon juice
  • 2 tbsp fresh flat-leaf parsley
  • 2 tsp fresh rosemary, chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 red onion, thinly sliced


  1. SLICE: Zest 2 of the oranges to get the 2 tablespoons (10 g) of orange zest for the tapenade. Set aside for later. Use a serrated knife to remove the rest of the skin and pith. Slice each orange into 5–6 slices and set aside.

  2. BLITZ: Add the orange zest, olives, garlic, lemon juice, parsley and rosemary to the bowl of a food processor. Pulse until everything begins to combine but is still chunky. Scrape down the sides of the bowl and slowly add the olive oil until the tapenade is combined.

  3. ASSEMBLE: Layer the orange slices onto plates and top with the red onion slices. Spoon over the olive rosemary tapenade. Drizzle with a little more extra-virgin olive oil, if you wish.

Recipe Notes

You can make the tapenade ahead of time.

Nutrition Facts
Orange Salad with Olive Rosemary Tapenade
Amount Per Serving
Calories 269 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Sodium 792mg34%
Potassium 313mg9%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 13g14%
Protein 2g4%
Vitamin A 677IU14%
Vitamin C 81mg98%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.