I love the combination of this sweet, salty salad in the dead of winter. Seasonal Florida oranges are a nice reminder than brighter temperatures are around the corner.
1/4 cup olive oil
1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup pitted black olives
1/2 medium red onion, thinly sliced
5 large navel oranges, peeled and sliced lengthwise in 1/4-inch pieces
Coarse salt and pepper
1 teaspoon freshly chopped rosemary or thyme
1. Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
2. Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and your herb.