Blood Orange Salad

Ingredients

• 4 count blood oranges – peeled and sliced into rounds
• 1 count fennel bulb – cored and very thinly sliced
• 0.5 count red onion – thinly sliced
• 0.5 cups oil-cured black olives – pitted and halved
• 3 tbsp extra-virgin olive oil
• 0.25 tsp dried oregano – crumbled
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. Trim the top and bottom from the blood oranges, stand each on a cut end, and slice away the peel and white pith. Cut into 0.5-inch rounds, catching any juices on the board, 8–10 minutes.
2. Very thinly slice the fennel bulb and red onion. Halve and pit the oil-cured black olives if not already pitted, 5–7 minutes.
3. Arrange the orange slices slightly overlapping on a large platter, spooning any collected juice over them. Scatter the fennel and red onion evenly on top, then distribute the olives.
4. Drizzle the extra-virgin olive oil over the salad. Season evenly with the kosher salt and black pepper, then sprinkle the crumbled dried oregano.
5. Let the salad sit 5 minutes for flavors to meld, then serve chilled or at cool room temperature.