Ingredients
- 6 assorted oranges, such as blood oranges, navels and Cara Caras
- 1/4 red onion, very thinly sliced
- 1/4 cup pitted green or black olives, some of them halved
- Best-quality extra-virgin olive oil for drizzling
- Flaky sea salt and freshly ground pepper
- Fresh mint leaves for garnish
Personal Notes
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