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Citrus and Olive Salad (Portakal Salatsi)

Thomas Schauer
Prep Time:
10 mins
Servings:
4
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(78)

Chef notes

The combination of citrus, onions and olives is loved all around the Mediterranean. This take on the classic Turkish orange-and-onion salad has been a favorite winter offering since our earliest days. We add spicy red watercress here, but any peppery greens, such as baby arugula, work well. If you have leftover dressing, keep it refrigerated for up to a week.

Technique tip: Look for feta that comes in a block stored in brine, then crumble it. To release pomegranate seeds easily, score the bottom of a pomegranate with a knife, then use your fingers to pry the fruit in half. Use a wooden spoon to tap the back of each half to release the seeds into a bowl. You'll need to do this several times for both halves of the pomegranate. Remove any bits of pith that fall into the bowl with the seeds.

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