SERVES:

4 as a side

INGREDIENTS:

1/4 cup extra virgin olive oil

2 Tbs red wine vinegar

2 Tbs orange juice

1/4 - 1/3 cup thinly sliced red onion

one large red Bell pepper, deseeded, quartered and thinly sliced

2 medium large oranges, peeled and cut into bite size pieces

1 small - medium bulb fresh fennel (see procedure)

approx. 1/4 cup fresh chopped dill

approx. 1/2 cup sliced pitted Kalamata olives

approx. 1 cup crumbled feta cheese

approx 1/2 cup rough chopped roasted almonds

 

PROCEDURE:

Add about 1/4 cup extra virgin olive oil to a large mixing bowl and add about 2 Tbs each of red wine vinegar and orange juice and add about 1/4 - 1/3 cup thinly sliced red onion to that.

There are no exact amounts for a salad like this but I'm deseeding, quartering and thinly slicing one red Bell pepper and also peeling and cutting two medium large oranges into bite size pieces and quartering one small bulb of fennel lengthwise, cutting out the core, and thinly slicing that crosswise as well.

You'll also need to slice a handful of pitted Kalamata olives, crumble some feta cheese, chop some fresh dill if you're using it and, although you could use sliced almonds, I've rough chopped a handful of roasted almonds today.

Add the sliced fennel, red pepper and oranges to the bowl with the onions and add a handful of fresh chopped dill and the sliced Kalamata olives and toss to combine.

Then serve it up on individual plates and finish with some crumbled feta cheese and roasted almonds.

 

HINTS:

Adding the sliced red onion to the dressing first helps the raw onion mellow out a little bit.

Use Italian parsley leaves instead of the chopped dill.

Use a lesser amount of sliced toasted almonds instead of chopped whole roasted almonds.