Recipe by Chef Tom Francz

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Israeli Salad of Oranges and Black Olives

Israeli Salad of Oranges and Black Olives

Parve

4 Servings Serving Icon

3 Hours, 10 Minutes

Easy

Allergens

- No Allergens specified

Diets

- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

I love this salad because it offers a unique and surprising combination of flavors. The use of harissa creates a deep and spicy taste. Harissa is a paste of dried sweet pepper pods. You can buy it in specialty food stores or make it yourself and enjoy it in sandwiches, sauces, and more. I’ve included a recipe for it below.

Directions

Prepare the Harissa

Yield: 1 cup harissa

1. Soak the dry pepper pods in warm water for about one hour. Strain and cut off the ends.

2. In a food processor, blend peppers, garlic, and cilantro. Add seasonings and lemon juice. Use a spoon to mix until combined.

3. Place the paste in a glass jar and cover with olive oil to preserve. Seal and refrigerate until ready to use.

Prepare the Orange and Olive Salad

1. Combine all ingredients in a bowl and let marinate for two hours before serving.

2. Serve at room temperature.

Tips:

To turn this salad into a full first course, add fresh fish seared in olive oil.

Recipe tags

Black olives Cilantro Different Fall flavors Garlic Gluten free Harissa Homemade Israeli food Israeli salad Make ahead Marinated Marinated salad Olives Oranges Paleo Salad Spice Spicy Succos Succot Sukkos Sukkot Unique Vegan Vegetarian With a twist

Israeli Salad of Oranges and Black Olives

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