Orange and Olive Salad with Balsamic Vinaigrette combines fresh oranges with briny olives and bright red onions to create a delicious and unexpected side dish. The balsamic vinaigrette marries all the flavors nicely. It goes perfectly with whatever meat you have coming off the grill! Originally published January 17, 2014.
Table of Contents
- You’ll love this orange olive salad with balsamic vinaigrette (even if you don’t like olives)
- Key ingredients
- How to make orange olive salad with balsamic vinaigrette
- What to serve with this salad
- How to store an orange olive salad
- More salad recipes
- Orange and Olive Salad with Balsamic Vinaigrette Recipe
I just made a reference to Eric about the part in the old Star Trek movie where they film the Enterpriser ship for like 11 minutes or something ridiculous like that. Instead of getting a high-five for even knowing about that, I get a scoff, “It’s the Enterprise, not the Enterpriser.”
“So what, that’s just one letter. I was really close.”
“Karen, Koren, it’s just one letter off. You want me to call you that?”
Yeesh. Don’t mess with a man and his fake futuristic universe.
Although I’m no better than Eric if I’m being honest. I just get obsessed with snarky teenage dramas instead of nerdy stuff.
Have you guys watched Veronica Mars? My sister Nikki has been talking up this show for years, and we finally got around to watching it. AMAZING.
Nikki is a published author who is more interested in story arcs and genius characterization than pesky details like actors’ names. Like I said, she adores Veronica Mars. I think she’s even loosely based some characters on her.
This family email chain from a while back still brings me to tears of mirth every time I think about it:
Nikki: The agent who represents Twilight requested the first 50 pages of my manuscript!
My husband Eric: Whoa!!! Congrats! It’s just too bad Kristin Stewart is too old to play the main character.
Nikki: I would die and go to heaven if she played the main character, even at the age of 50. Kristin Stewart played Veronica in Veronica Mars, FYI, everyone.
My brother: I love how clueless Nikki is about pop culture. Probably the favorite character she’s ever had, and she still doesn’t know who the actress is. It was Kristen Bell in Veronica Mars. Stewart was the Twilight girl.
Nikki: Dang. I’d also die if Kristen Stewart played my main character, but for another reason entirely.
You’ll love this orange olive salad with balsamic vinaigrette (even if you don’t like olives)
So, have I ever told you guys how much I hate olives? And raw onions? I even have an aversion to peeling oranges. So this is the perfect salad for me, right? I can honestly say that I would never, in a million years, have picked it out. But my mother-in-law served it over the holidays, and I couldn’t stop eating it. Could. not. stop. Until it was gone. There’s something about the way the bright citrus of the oranges balances the salty punch of the olives. Even if, like me, you’re skeptical about a few of the ingredients, trust me. You’re going to love it.
Key ingredients
- Use black olives here for their mild, briny flavor. Just make sure you get the pitted ones!
- Balsamic vinegar adds a deep, slightly sweet tang that balances the citrus and salty olives beautifully.
- Use large, juicy oranges and slice them into rounds or segments.
- A small dash of red pepper flakes adds a subtle heat that wakes up all the other flavors.
How to make orange olive salad with balsamic vinaigrette
To make the dressing, combine the olive oil, orange juice, balsamic vinegar, garlic, salt, pepper, and crushed red pepper. Seal the lid and shake it like a Polaroid picture until the dressing is well combined.
It’s easier (and prettier!) to cut your oranges instead of sectioning them out.
I like pretty thin slices of red onion, but whatever suits your fancy.
Slice the olives in half. If you want to speed things up, place several olives between two Tupperware lids, press down gently with your hand, and slide your knife through the middle. Or just slice them one at a time.
Now make the salad. Combine the oranges, red onion, and olives. Just before serving, drizzle with as much dressing as you like. (I didn’t use all of it. I save my leftover dressing and use it as a marinade for steaks.)
Garnish with chopped chives and serve!
What to serve with this salad
I especially love it with meat. The first time I had it was paired with ham. Last night we ate it with grilled steak. It’s just a simple, fresh accompaniment to spice up a slice of juicy chicken or a nice, thick pork chop. The brightness of the orange and the brininess of the olives stand out against the simple vinaigrette, the vinegar cutting the bite of the onion. It’s perfect. Add some crusty bread, sweet potatoes, and it makes a great dinner.
You can also turn this salad into a light main course or lunch by adding thinly shaved fennel. Its crisp texture and subtle bitterness bring a really nice contrast to the bright, citrusy, briny flavors already in the dish.
How to store an orange olive salad
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The oranges will release more juice as they sit, so the salad may become a bit more liquidy over time, but the flavors will still be delicious. If you know you’ll have leftovers, consider storing the dressing separately and adding it just before serving.
And a heads up: this salad doesn’t freeze well. Like at all. So don’t bother. The oranges and onions lose their texture after thawing, so it’s best enjoyed fresh.
More salad recipes
Salad Recipes
Lemon Arugula Salad
Holidays & Events
Marinated Asian Cucumber Salad with Rice Vinegar
Greek Recipes
Best Greek Tomato Cucumber Salad with Feta Cheese
Salad Recipes
My Favorite Green Goddess Salad
Facebook | Pinterest | Instagram
Orange and Olive Salad with Balsamic Vinaigrette
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 1/4 cup balsamic vinegar, + 1 tablespoon
- 1 large clove garlic, minced
- salt and pepper, to taste
- dash crushed red pepper
- 4 large oranges
- 1/2 red onion
- 1 cup large olives, halved (a little less than 1 can)
- chives, chopped, optional garnish
Instructions
- In a jar or tupperware with a tight light, combine the dressing ingredients: olive oil, orange juice, balsamic vinegar, garlic, salt, pepper, and crushed red pepper. Shake it like a polaroid picture.
- Slice the oranges into 8 segments, then cut each segment into thirds. (See photos)
- Half the red onion and save the other half for another use. Cut the half in half, then slice it thinly. You should be able to break the slices apart into segments.
- Slice the olives in half. You can use the trick of placing several of them in between 2 tupperware lids, pressing your hand down on the top, and sliding your knife across the middle. Or just cut them one at a time.
- In a medium bowl, combine the oranges, red onion, and olives. JUST before serving, pour on as much of the dressing as you like. I didn’t use all of it.
- Garnish with chopped chives and serve!
Hi there! I just found this blog over a week ago and have tried a few tried and true recipes from your site! I can tell we have similar likes in the spice department! But I need help! I am looking for the recipe that you use the “Orange Muscat Champagne Vinegar” on. I thought I had saved the recipe, Alas! I have not. Can you help me find that recipe? Thanks in advance!
Hi Kerry! I’m not sure about that specific kind, but here is a recipe where I use champagne vinegar! https://thefoodcharlatan.com/pan-seared-scallops/
I scrambled this together for an impromptu dinner with friends. I left out the olive oil. It was soooooo good. Try it, sounds weird, but so yummy. The oranges were fresh from our tree, so that contributed to its scrumptiousness.
Yes, that’s exactly how I always describe this salad Jessica! “It sounds weird but I swear it’s good!” Glad you could make it with fresh oranges, those are the best. Thanks for commenting!!
Wow, Koren, this flavor combination is so unique!! Haha sorry couldn’t resist. :) But seriously, this is so interesting… I never would have thought to pair all these flavors together. But I can imagine that it is DELISH. Also, your photos are gorgeous! Loving the colors.
Here’s my latest one so you can reference me again:
Me: (While watching NBC’s The Voice) Who’s that coach? The one on the left that all the singers want advice from?
My husband: That’s Adam Levine.
Me: (Pausing. Mouth dropping open in shock): Dude, I thought that was a girl this whole time.
My husband: Not Avra Levine. Adam Levine. He sings for Maroon Five, your favorite band.
Me: (Another pause): Maroon Five is my favorite band!
My husband: (Pointing) Yes, and that’s who sings for them.
Bahahahaha!!!!!
Confusing Avril Lavigne (“Avra Levine”) with Adam Levine? I think this one’s going down in history Nikki.
Oh, funny. I looked up “Avra Levine” specifically to find the spelling
and found a few websites, so I assumed that was how it was spelled. Google didn’t even suggest another spelling. Guess I’m not the only one to make that mistake. :)
I love the slight delay in processing; ‘hey, that’s my favorite band!’ So awesome. And really – Avra, Avril – they’re both kinda weird names, you know?
This whole post is laugh out loud funny – even the second time around! I just read is all again looking for a salad for Mother’s Day tomorrow. Well worth re-reading just to read all the snarky comments from my son and your family, Karen. Avra, Avril, kind of like Karen, Koren or Enterprises, Enterprise. It’s all the same, right?
My favorite part, Orin, was that I had to read that 3 times before I figured out what was funny. Haha! And I never would have thought to pair it all together either, believe me. But it’s so good! And thanks for complimenting my photos. One of these days the internet is going to find out that I actually have no idea how to take pictures and I’m going to get a lot of slanderous emails calling me a fraud. But I’ll take any and all compliments before then.
What a fun and different salad. I love all the bright colors!
Thanks Chels! It is kind of fun with all the colors right? :)
I haven’t seen a single episode of Veronica Mars. I have however seen every episode of 90210 about 5 times. Haha So question is do I need to see the TV show to understand the movie!? I love Kristin Bell. I can totally see Nikki confusing her for Kristin Stewart and would kill her if she ever put Stewart in a movie!!!
Of course you have Misty! Ha. No I don’t think you need to see the show to enjoy the movie. But it’s all on Amazon Prime so you should just watch all of it because it’s amazing!
I looked at this recipe and I was like I so don’t like olives… but you say you don’t either and love this salad. I MAY try it… if I get brave :) I wasn’t a fan at the original release of Veronica, but I have caught some of the reruns, because they are on right after hmmm… 90210 reruns after work. We went to a dinner party and there was a girl with a Veronica Mars shirt on and she went on and on about the movie and details… and I was so out of my element. ha ha! I think we are definitely going to go see it though when it comes out.
Give it a chance Laura, it doesn’t disappoint! This applies to both the salad and Veronica Mars, lol. I love that you watch 90210 reruns that’s hilarious!
I just started watching Veronica Mars too! Love it! It makes the treadmill much more enjoyable. (Well, as enjoyable as walking on a treadmill can be-not boring at least!)
Love this salad. I think I’ll make it tonight. I have a ton of tangelos from my last Bountiful Basket to use up.
I’m so glad you’re watching it! Thanks for the recipe Kris! :)