Orange and Red Onion Salad
Insalata di Arance e Cipolle

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Orange and Red Onion Salad this recipe: Print
Orange and Red Onion Salad
Insalata di Arance e Cipolle
cookbook: Lidia's Italy
region: Sicily
main ingredients: orange
user comments (0)

serves: 6 servings

In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Here's another citrus salad popular in Sicily, especially in the winter months when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocche-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter, with the dressing drizzled over, rather than tossing everything together. It is a great as an appetizer, a refreshing end-of-the-meal salad, or as an accompaniment to boiled or grilled meats.


8 small blood oranges, or other oranges
1 medium red onion
2 tablespoons extra-virgin olive oil, or more to taste
½ Coarse sea salt, or Kosher salt, or to taste
Fresh coarse ground black pepper
1 tablespoon Italian parsley, chopped fresh


With a sharp, thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3-inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.

Peel the onion and slice it into very thin rounds (about 1-1/2 cups in all).

Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings and scatter all over the oranges.

Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

Lidia's Italy

In this exciting book, Lidia takes us on a gastronomic journey-from Piedmont to Puglia- exploring ten different regions that have informed her cooking and helped make to make her the fabulous cook that she is today.

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!