In the film Eat Pray Love, there’s a scene where a fisherman sends Julia Roberts’ character to a small nameless restaurant in Syracuse. There, she enjoys a simple yet elegant salad of chilled oranges with red onion and parsley, dressed with Greek olive oil.
- ¼ red onion
- 3 tbsp wine vinegar
- Sea salt and freshly ground black pepper
- 3 red Sicilian oranges (or mandarins, or grapefruit)
- 2 tsp olive oil
- a handful of parsley leaves (or basil)
Thinly slice the red onion into half-moons. Place in a bowl with the wine vinegar, a pinch of salt, and some freshly ground black pepper. Let it soften and marinate for about 10 minutes.
Meanwhile, peel the oranges and slice them into rounds, removing the white membranes where possible.
Arrange the orange slices on a plate, top with the marinated onion, and drizzle with olive oil. Add a bit more salt and pepper to taste, and finish with fresh parsley or basil leaves.
Simple, beautiful, and full of flavor.
Thinly slice the red onion into half-moons. Place in a bowl with the wine vinegar, a pinch of salt, and some freshly ground black pepper. Let it soften and marinate for about 10 minutes.
Meanwhile, peel the oranges and slice them into rounds, removing the white membranes where possible.
Arrange the orange slices on a plate, top with the marinated onion, and drizzle with olive oil. Add a bit more salt and pepper to taste, and finish with fresh parsley or basil leaves.
Simple, beautiful, and full of flavor.
