Orange And Onion Salad
|Juicy oranges||6 Large|
|Red wine vinegar||3 Tablespoon|
|Olive oil||6 Tablespoon|
|Dried oregano||1 Teaspoon|
|Onion||1 Medium (Peeled)|
|Black olives||1 Cup (16 tbs) (Ideally, Tiny Black Nigoise Olives, But Kalamata Or Alfonso Olives Will Do)|
|Chives||1⁄4 Cup (4 tbs), snipped (For Garnish)|
|Ground black pepper||To Taste|
Peel the oranges and cut each one into 4 or 5 crosswise slices.
Transfer the oranges to a shallow serving dish and sprinkle them with the vinegar, olive oil and oregano.
Toss gently, cover, and refrigerate for 30 minutes.
Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives, and grind on the pepper.