This Sicilian salad is often served at the Feast of Seven Fishes dinner on Christmas Eve because Sicilian oranges are in season and the salad goes well with seafood. It also appears on restaurant menus on hot summer days. While the salad is most often served at the beginning of a meal, some families like to serve it as a dessert choice because of its sweet, tart taste. Many recipe variations exist in both the ingredients and preparations. Whichever recipe is followed, Sicilians are convinced that this citrus salad – full of Vitamin C – will benefit their health!

Servings: 4

Ingredients:

• 2 blood oranges (navel oranges substitution)
• 2 regular oranges
• 2 vanilla oranges
• 1 red onion, preferably from Tropea
• 2-3 tsp of balsamic vinegar or regular vinegar
• 2-3 tsp of extra virgin olive oil
• Salt and black pepper, to taste
• 6-8 black olives, pitted and halved (optional)
• 1 fennel bulb, sliced thinly (optional)

Directions:

Cut the onion into small cubes, and put in a bowl of cold water to keep them fresh. (Some prefer the onion to be cut lengthwise into very thin slices.)

Prepare each orange, one at a time. Hold the orange over a bowl to collect any juice as you cut off the top and end to remove the peel. Repeat the process for each orange.

Pull the orange apart, and cut it into small cubes. Remove the seeds, and put the cubes into a bowl. Again, repeat the process for each orange.

Put the onion cubes into the bowl with the orange cubes, and stir lightly.

Add the balsamic vinegar, olive oil, salt, and pepper. Mix together.

Serve immediately in small, colourful salad bowls. Buon Appetito!