Sicilian Blood Orange Salad with Olives and Almonds
A bright, elegant salad celebrating Sicilian flavors: sweet-tart blood oranges, briny Castelvetrano olives, and toasted almonds tossed with a sherry vinegar and extra-virgin olive oil dressing, finished with fresh basil and a whisper of red onion. It's a simple dish that relies on quality ingredients and comes together in minutes.
Steps
Before you start
- Bring blood oranges to room temperature for easier juicing and better flavor
- Toast the almonds just before assembling to keep them crisp
- Use a sharp knife or citrus peeler to remove the zest without white pith
Toast the almonds
- Heat a small skillet over medium heat.
- Add the chopped almonds and toast for 3–4 minutes, stirring occasionally, until fragrant and lightly golden.
- Transfer to a plate to cool while you prepare the rest of the salad.
- This step keeps them crisp instead of becoming soggy.
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Ready when: Almonds are fragrant and light golden
Tip: Don't walk away—they burn quickly. If your pan runs hot, use medium-low heat instead.
Zest and segment the oranges
- Using a zester or fine grater, remove thin strips of zest from 2 blood oranges; set aside.
- Cut the top and bottom off each orange to expose the flesh.
- Working over a small bowl to catch juice, carefully cut away the white pith in strips, then slice between the membranes to release each segment into the bowl.
- Squeeze the remaining membranes over the bowl to get all the juice.
- You should have about ½ cup (120 ml) juice and 8–12 segments per orange.
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Ready when: Segments are clean of white pith, juice is collected
Tip: A sharp knife makes this easier and keeps pith out of the juice. If the oranges are cold, segmenting is messier—hence the room-temperature tip at the start.
Make the vinaigrette
- In a small bowl, whisk together 3 tablespoons of the reserved blood orange juice with the sherry vinegar.
- Slowly whisk in the extra-virgin olive oil until emulsified.
- Season with sea salt and freshly ground black pepper to taste.
- The dressing should taste balanced—bright and gently acidic, not sharp.
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Ready when: Dressing is combined and emulsified
Tip: Add the oil slowly while whisking so the dressing stays smooth and creamy, not broken and oily.
Assemble the salad
- In a large serving bowl or on a platter, gently toss the blood orange segments with the red onion slices, olives, and most of the toasted almonds.
- Pour the vinaigrette over and fold gently to coat without breaking the segments.
- Scatter the remaining almonds on top, sprinkle with the reserved orange zest and fresh basil leaves, and serve right away.
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Ready when: All ingredients are combined and dressed
Tip: If you're making this ahead, keep the almonds and basil separate and add them just before serving so they stay crisp and bright.
Good to know
Tips
- Blood oranges have a short season (December–April in the Northern Hemisphere); if unavailable, use regular navel oranges or Cara cara oranges for similar sweetness, though you'll lose the dramatic crimson hue and slightly deeper flavor.
- Castelvetrano olives are mild, buttery, and Sicilian; they're worth seeking out in this recipe for authenticity and balance—avoid intensely briny green olives, which can overpower the delicate oranges.
- This salad is a beautiful side for grilled fish, roasted chicken, or even a simple pasta with white wine sauce; it also works as a palate-cleansing course after a rich main.
- For a Sicilian dinner party, make this as the opening course on small plates—it's elegant, refreshing, and sets a Mediterranean tone.
Make ahead
Prepare the blood orange segments, olives, red onion, and vinaigrette up to 4 hours ahead and store separately in the refrigerator. Toast the almonds just before assembly. Tear the basil right before serving.
Storage & reheating
Best served fresh within 30 minutes of assembly. Leftovers keep in the refrigerator for up to 1 day, but the almonds will soften. The vinaigrette keeps separately for 5 days in the fridge. The orange segments keep 2–3 days refrigerated in their juice.
Substitutions
- Castelvetrano olives, pitted → Kalamata olives or green Sicilian olives. Kalamatas are more bitter and earthier; green Sicilians are slightly more herbaceous. Both work beautifully. Pit and halve them if large.
- raw almonds, unsalted → Toasted hazelnuts or pine nuts. Hazelnuts add deeper warmth; pine nuts are delicate and buttery. Use the same amount. Skip the toasting step if buying pre-toasted nuts.
- sherry vinegar → Red wine vinegar or aged balsamic vinegar. Red wine vinegar is brighter; balsamic is sweeter and darker. Use the same amount, or reduce balsamic by ½ tablespoon to avoid overpowering sweetness.
- fresh basil → Fresh mint or a mix of mint and flat-leaf parsley. Mint brings a cool, refreshing edge; parsley adds herbaceous depth. Use the same total amount.
