plated greek salad with orange

Greek Salad with Orange

february 20, 2020

plated greek salad with orange


Here is a confession of sorts, although I feel no guilt in admitting that I cannot wait until summer to enjoy the taste and texture of fresh tomatoes. They are enjoyed raw in salads and roasted with garlic and olive oil. Grape tomatoes, cocktail tomatoes, Campari tomatoes—whatever name they are given, they taste lovely to me.

ingredients for greek salad with orange

This is a deconstructed Greek Salad with all the right elements : tomato, cucumber, lemon juice, kalamata olives, oregano, feta cheese, onion (in the form of shallot) and extra virgin olive oil. What makes this seasonal is the addition of orange slices, a sweet counterpart to all that tartness and umami happening with the other ingredients.

sliced orange

To cut oranges, remove thin slice from top and bottom, then shave downward all around to remove peel and white bitter pith before slicing.

It’s pretty on the plate and easy to eat since each crunchy and chewy bit is placed atop the dressing and the fork bearer chooses how much additional flavor is warranted. Sometimes you need a break from all those flavor bombs when salad is served already dressed. This salad is a crunch and chew fest with sauce in moderation.

closeup of greek salad with orange

And the sauce/vinaigrette? Easy with a stick blender or small mini chop. It’s a good fridge keeper for weeks. If you’re going vegan, Violife makes a delicious feta cheese to top this bright salad. Other pretty citrus slices would complement this easy dish, like clementine or blood orange.

Here is another plus with this recipe: it’s surprisingly light, a refreshing intro to heavier winter fare like stews and braises. For easy making ahead, prepare the dressing up to one week ahead and slice all else right before plating.

Greek Salad with Orange

recipe by Michele Humlan, The Good Eats Company

makes four servings


kalamata olive dressing

½ cup pitted kalamata olives
one medium shallot, chopped coarsely
juice of one large lemon
⅓ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 packed tablespoon chopped fresh oregano leaves
pinch of crushed red pepper flakes


2 navel oranges, peeled and sliced*
4 mini cucumbers, sliced thinly
8 campari or cocktail tomatoes, sliced thinly
4 ounces feta cheese, sliced or crumbled
flaky sea salt
fresh oregano leaves for garnish
*cook’s note : to slice oranges, use sharp knife to remove a thin slice of top and bottom of fruit, then use downward motion all around to remove peel and bitter
white pith, leaving smooth and rounded fruit for slicing horizontally


  1. Blend all dressing ingredients in beaker attachment of immersion/stick blender (or use small bowl of food processor, mini chop or bullet device) until smooth; dressing keeps in the fridge for weeks.
  2. At serving time, smear large spoonful of dressing on plate and place sliced tomatoes, cucumber and orange atop dressing.
  3. Add one ounce feta per serving, sprinkle with flaky salt and scatter oregano leaves on salad.
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