Go Back
+ servings
Orange Olive Salad with Balsamic Vinaigrette
Print Recipe
5 from 1 vote

Orange Olive Salad with Balsamic Vinaigrette

Orange Olive Salad with Balsamic Vinaigrette combines fresh oranges with briny olive 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!


  • 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


  • 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!


You will probably have leftover balsamic vinaigrette. Save the rest for salad. I marinated a steak with it.


Serving: 1 cup, Calories: 170 kcal, Carbohydrates: 19 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Sodium: 353 mg, Potassium: 276 mg, Fiber: 4 g, Sugar: 14 g, Vitamin A: 382 IU, Vitamin C: 70 mg, Calcium: 68 mg, Iron: 1 mg