We had a surplus of navel oranges and I was looking for a creative way to use them. While I have had this kind of salad before, I never made it at home. I selected this recipe as I liked the idea of marinating the onions. I added honey to the marinade which we thought nicely balanced the vinegar. I also used a mandolin to thinly slice the onions, and finished with basil, mint, roasted almond slices for some crunch, as well as sea salt and crushed black pepper for a bit of a kick. It’s an elegant looking dish. We really enjoyed it and I’ll make it again. I think it would also be a good dish when entertaining.
Made this for dinner last night and it was lovely. I really liked your tip about marinating the onion then draining it as it lowered the vinegar taste to a mild tang which l really enjoyed. I used to make something similar years ago and had forgotten about it. It's a great spur of the moment salad too as, unlike salads made with fresh greens, onions and oranges last for ages and can be made in a flash if you fancy something fresh and crisp.