Israeli Salad of Oranges and Black Olives

Chef Tom Francz Recipe By
 
  • Cooking and Prep: 3 h 10 m
  • Serves: 4
  • No Allergens

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.

Ingredients (16)

Orange and Olive Salad

Homemade Harissa

Start Cooking

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.

Tip:

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

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