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5 from 1 vote

Orange Salad with Olive Rosemary Tapenade

This fun salad takes just minutes to throw together and you likely have everything in the pantry.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 269kcal

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.

Notes

You can make the tapenade ahead of time.

Nutrition

Calories: 269kcal | Carbohydrates: 21g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 792mg | Potassium: 313mg | Fiber: 6g | Sugar: 13g | Vitamin A: 677IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 1mg