Best 6 Sicilian Blood Orange Salad Recipes

When looking for a refreshing and vibrant salad that captures the essence of the sunny Mediterranean, Sicilian blood orange salad stands out as a true culinary gem. This delightful dish, originating from the picturesque island of Sicily, tantalizes the taste buds with its vibrant colors, contrasting textures, and burst of citrusy flavors. From the juicy sweetness of blood oranges to the delicate bitterness of radicchio and the fragrant accents of fennel, this salad is a symphony of flavors that will transport you to the heart of Italy. Whether served as a light lunch or a vibrant side dish, Sicilian blood orange salad is a feast for the senses and a testament to the culinary wonders of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN ORANGE SALAD

Sicilian Orange Salad image

Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

Steps:

On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

SICILIAN BLOOD ORANGE SALAD

Sicilian Blood Orange Salad image

This is one of my favorite summer dishes, refreshing and deliciously healthy! I was given this recipe by a Sicilian friend while living in Sicily, Italy. My family adores this dish.

Provided by Rochelle Brooks Thompson

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

6 blood oranges, peeled and sectioned
¼ cup green onions, sliced
extra virgin olive oil
¼ teaspoon ground black pepper to taste

Steps:

Slice each blood orange section in half and remove and discard any seeds. Place oranges in a medium bowl. Add green onions; toss to combine. Drizzle with olive oil until just coated. Lightly sprinkle with pepper. Chill until ready to serve.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 20.1 g, Fat 9.5 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 0.7 mg, Sugar 0.1 g

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories Salad Citrus Onion Vegetable No-Cook Low/No Sugar Orange Fennel Fall Raw Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

SICILIAN-STYLE CITRUS SALAD

Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

SICILIAN-INSPIRED BLOOD ORANGE SALAD FOR 2

Sicilian-Inspired Blood Orange Salad for 2 image

Tinkered and rearranged from a recipe found on apartmenttherapy.com. I also toyed with the thought of roasting the oranges (or {pan} grilling} and red onions but alas ran out of time, my fine foodie friends! Enjoying the seasonal specialty oranges available at the store while I still have time! PS I toasted the pistachios with the cumin seeds.

Provided by COOKGIRl

Categories Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 cups mixed greens (or any seasonal greens)
2 -3 blood oranges, peeled and cut into segments
1/2 small red onion, cut as thinly as possible
2 -3 tablespoons of fresh mint, julienned and a few leaves torn
1/4 cup pecorino romano cheese (originally the cheese called for was feta but I subbed pecorino romano)
1 tablespoon red wine vinegar (I think dark balsamic would be good, too!)
1 -2 tablespoon extra virgin olive oil
1/2 teaspoon cumin seed
2 tablespoons pistachios, lightly crushed
salt and pepper, to taste

Steps:

Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
In a small skillet, heat the olive oil on medium.
Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
When plating, add mint and pistachios to the tops of each portion.

Nutrition Facts : Calories 177.3, Fat 10.6, SaturatedFat 1.4, Sodium 4.1, Carbohydrate 19.9, Fiber 4.7, Sugar 13.6, Protein 3.3

SICILIAN SALT COD AND ORANGE SALAD

Sicilian Salt Cod and Orange Salad image

Officially called Insalata di Baccala e Arancie, this is a wonderful salad with real blood oranges. I have found that blood oranges from California are not a good substitute for the real thing--so if you can't get really good blood oranges, add the chunked flesh of a lemon to your two really good non-blood oranges. This works with kalamata olives or black oil-cured olives--your choice. If you want greens, the bitter greens really do work best.

Provided by Chef Kate

Categories Citrus

Time P2DT1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 blood oranges
1 lemon (optional)
1/3 cup black olives, pitted, coarsely chopped
1 red onion, small, very thinly sliced
1 chili pepper, small, roasted, seeded and sliced (red or green)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
8 ounces salt cod fish
1/4 teaspoon oregano, crumbled (Greek or Sicilian)
salad greens (such as escarole or frisee)

Steps:

Prepare the salt cod.
Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
When the fish has softened and lost its intense saltiness, rinse and drain it.
Dry the fish as best you can with paper towels.
Pull the fish into shreds with your hands.
Prepare the salad.
Cut off each end of each of the oranges (and the lemon if you are using one).
Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
Slice the flesh of the fruit into chunks.
Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
Toss to mix well.
Cover with plastic wrap and set aside, at room temperature, for at least an hour.
To serve, arrange greens (if you're using them) on a platter and mound the salad on top.

Nutrition Facts : Calories 229, Fat 10.8, SaturatedFat 1.5, Cholesterol 57.5, Sodium 2722.7, Carbohydrate 8.1, Fiber 1.7, Sugar 5.3, Protein 24.5

Tips:

Choose the best blood oranges: Look for oranges that are deep in color, with a smooth, unblemished rind. Avoid oranges that are soft or have any signs of bruising.
Use a sharp knife: A sharp knife will help you to easily slice the oranges and avoid tearing the delicate flesh.
Work quickly: Blood oranges are best when they are fresh, so try to work quickly to assemble the salad. If you need to make the salad ahead of time, store the oranges and dressing separately and assemble just before serving.
Don't overdress the salad: A little bit of dressing goes a long way, so be careful not to overdo it. You can always add more dressing if needed, but it's difficult to take it away.

Conclusion:

Sicilian blood orange salad is a refreshing and flavorful dish that is perfect for any occasion. The combination of sweet oranges, tangy dressing, and crunchy pistachios is sure to please everyone at the table. Whether you are serving it as a starter, side dish, or dessert, this salad is sure to be a hit.