Blood Orange and Red Onion Salad

  • Serves

    serves 4


Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 3-4 blood oranges
  • 1 peeled small red onion
  • Salt
  • Freshly cracked black pepper
  • 3-4 tbsp. extra-virgin olive oil


Step 1

Peel blood oranges, removing pith with a paring knife. Cut oranges into 1⁄4''-thick slices and arrange on a serving platter. Thinly slice small red onion, then scatter over orange slices.

Step 2

Season with salt and freshly cracked black pepper and drizzle with extra-virgin olive oil.

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