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Moroccan Orange and Olive Salad

(recipe, Leah Koenig)

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  1. 4 oranges (Valencia or blood oranges)
  2. ¼ cup oil-cured black olives, pitted and halved
  3. 2 Tbsp. red-wine vinegar
  4. 2 Tbsp. honey
  5. 1 garlic clove, minced
  6. ¼ cup chopped flat-leaf parsley
  7. 1 tsp. paprika
  8. ½ tsp. cumin (optional)
  9. 3 Tbsp. olive oil
  10. Sea salt and freshly ground pepper


  1. Peel the oranges, removing as much of the pith as possible, then slice horizontally into ¼-inch rounds. Arrange the orange slices on a serving platter and scatter with the olives.
  2. In a medium bowl, whisk together the vinegar, honey, garlic, parsley, paprika, cumin (if using), and olive oil. Drizzle the dressing over the oranges and olives, followed by a sprinkling of sea salt and pepper to taste.