Mediterranean Orange & Olive Salad

Adapted from Moosewood Restaurant Daily Special, 1999 Clarkson N. Potter

4 oranges, peeled and sectioned

8 Kalamata olives, pitted and sliced (see Note below)

2 Tablespoons very thickly sliced red onions, cut into 1-inch lengths

1 Tablespoon extra-virgin olive oil

Salt and ground pepper to taste

Note: To pit olives, slice lengthwise all the way around each olive and twist the halves apart, or place the flat side of a broad-bladed knife on the olive and whack it sharply with the heel of your other hand to break open the olive.

Toss all of the ingredients together in a bowl and serve. Or, if you prefer, arrange the orange sections, sliced olives, and onions on a plate, drizzle with the oil, and sprinkle with salt and pepper.

Variation: Add 3 artichoke hearts cut into quarters to the salad. Try it topped with freshly grated or shaved Parmesan cheese.

Total time: 15 minutes

Serves 4