I’ve been making this orange, feta and olive salad for years now and I love it. The flavours are bold and it looks beautiful. It’s also really quick and easy to get on the table. My favourite time to eat this is a Saturday lunch time, preferably in the garden, with some toasted wholemeal pitta or crusty fresh bread on the side.
Lots of recipes that call for raw garlic seem to use a whole clove. My recipe states 1 clove of garlic but feel free to add as much or as little as you like. I love raw garlic in summery foods but I only ever add the tiniest bit, about ⅛ of the clove, that’s definitely enough for me. So do what you want here – follow your taste buds.
Now all we need is the sun to stay out…
Orange, Feta and Olive Salad
- 5 oranges (divided)
- 4 large handfuls of rocket spinach or watercress, or any other dark leaved salad
- 150 g feta (drained (1 cup crumbled))
- 1 good handful of your favourite olives (I like to use green olives marinated in herbs and garlic)
- 2 tablespoons olive oil (extra virgin if you have it)
- A pinch of salt
- 1 clove garlic (finely crushed)
- Peel and dice four of the oranges.
- Combine the oranges, leaves and olives in a bowl.
- Crumble the feta over the top of the salad.
- Whisk together the juice of the final orange, the olive oil, salt and as much of the garlic as you like. Taste and adjust seasoning as necessary.
- Pour the dressing over the salad and toss gently.
- Serve immediately.
Ohh this salad sounds delicious and looks amazing. I’m loving feta at the moment so this salad is now on my to make list. Thank you for linking to €CookBlogShare
I think orange goes brilliantly with feta and this sounds delicious!