A bowl of orange and feta salad with green olives served with crusty bread and olive oil

Orange, Feta and Olive Salad

Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 15 mins
Servings: 4 people
Author: Anna Bloomfield
A boldly flavoured summer salad, perfect for lunch in the garden.
Print Recipe


  • 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.


Calories: 244kcal (12%) | Carbohydrates: 21g (7%) | Protein: 7g (14%) | Fat: 15g (23%) | Saturated Fat: 6g (30%) | Cholesterol: 33mg (11%) | Sodium: 440mg (18%) | Potassium: 362mg (10%) | Fiber: 3g (12%) | Sugar: 16g (18%) | Vitamin A: 810IU (16%) | Vitamin C: 93.1mg (113%) | Calcium: 254mg (25%) | Iron: 0.6mg (3%)

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