Salad with tangerines and olives
4 servings
10 minutes
Salad with mandarins and olives is a light and exquisite dish rooted in Mediterranean cuisine. The bright citrus notes of mandarin harmoniously intertwine with the rich saltiness of Kalamata olives, creating a unique flavor balance. The dressing made of white wine vinegar, olive oil, and spices adds refined spiciness to the dish, while fresh lettuce and parsley enhance its freshness. This salad not only delights the taste but also impresses with contrasting textures—juicy fruits, oily olives, and crunchy lettuce leaves. It is perfect as a light appetizer or side dish for fish and meat dishes. The simplicity of preparation makes it accessible for any cook, while the elegance of flavor makes it a favorite element of festive tables.
1
Peel the mandarins and remove the membranes between the segments (this can be done with a sharp knife, trying to disturb the flesh as little as possible, or by hand if the fruits are easy to peel). Place the naked segments in a wide bowl.
- Mandarins: 4 pieces
2
Cut the olives (remove the pits first) in half and add them to the mandarins.
- Kalamata olives: 100 g
3
Whisk vinegar, oil, cumin, and paprika in a separate bowl until smooth. Add the dressing to the bowl.
- White wine vinegar: 1 tablespoon
- Extra virgin olive oil: 50 ml
- Ground cumin: 0.5 teaspoon
- Paprika: 0.3 teaspoon
4
Tear the washed and dried lettuce by hand into small flakes and distribute them onto four plates, top with mandarins and olives, and sprinkle the salad with chopped parsley.
- Lettuce: 1 piece
- Mandarins: 4 pieces
- Kalamata olives: 100 g
- Parsley: 50 g
- Salt: to taste
- Ground black pepper: to taste
