A tangy, colorful dish.
I added black grapes for the colour instead of black olives (a matter of personal preference), and it looked very appetising and cheerful. The taste is tangy and intriguing.
Read MoreI tweaked the recipe a bit to personalize it, but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible, as the thinness was key to how much flavour was mingled with the orange.
Read MoreI tweaked the recipe a bit to personalize it, but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible, as the thinness was key to how much flavour was mingled with the orange.
I added black grapes for the colour instead of black olives (a matter of personal preference), and it looked very appetising and cheerful. The taste is tangy and intriguing.
This is a favorite fall dish. Use fresh oregano if possible - much better than dried in this dish. Slice the onions very thin. I omit the chives, but salt and pepper lightly. Use a good olive oil and red wine vinegar. very refreshing!
This is a salad for people who like to take risks! Personally it is one of my favorites! I enjoyed it!
This was a very tasty salad, with a unique flavor combination. I added some thinly sliced red bell peppers and because I thought the flavors would mesh nicely.
I have frequently made this salad and checked this recipe mainly to see if it were different from the way I did it. I did not use chives but they are a welcome addition. I recommend this version.
