Salad of Oranges and Shallots

This quick dish salad of oranges and shallots will take you straight to sunny Italy, sun-drenched Sicily, where delicious citrus fruits, especially oranges, ripen. It is a very simple dish that combines ingredients not eaten daily. Oranges, shallots, and olive oil.

How to choose the best ingredients for a Salad of Oranges and Shallots

Oranges: for this dish, you will need very sweet, juicy oranges. Mandarins are unsuitable, but they are even more aromatic and sweet if you have red oranges.

Shallots: shallots have a very delicate taste and are unlikely to be replaced by ordinary or red onions. They are perfect for this salad because they blend in perfectly with the sweetness of oranges.

Olive oil: only extra virgin olive oil, and if you have Italian olive oil, I recommend it. It would be freshly pressed, and I sometimes order one in stores with Italian products, but be careful because it has a concise expiry date. However, you can remember to choose the best quality products you have daily.

Tips and tricks for Salad of Oranges and Shallots

  • You can make a candied crust and use it for various baking processes later with an orange peel. You can find the recipe on my blog.
  • You can dry the orange peel and then use it in a powdered version for baking or other things, e.g. in cosmetics, such as facial peeling.

Attention! It is essential to wash the oranges well if you use the orange peel. The oranges are best cleaned with cold water, then warm and gently scrubbed with the brush.

Salad of Oranges and Shallots

Prep Time: 20 minutes
Servings: 2 people
Calories: 194kcal
A combination of juicy, sweet oranges and delicate shallots immersed in olive oil. An unusual combination inspired by the flavors of Italy and taken straight from sunny Sicily.
Print Recipe


  • 2 oranges
  • 1-2 shallots
  • 2-3 tbsp tablespoons of olive oil
  • pinch of salt


  • Peel 2 ripe, sweet oranges and dice them.
  • We also peel the shallot and chop it.
  • Put oranges and shallots in a salad bowl, add oil and a pinch of salt. We mix everything.
  • It is best to prepare such a salad 1 hour before consumption to bite the flavours of sweetness and spiciness.
  • I love to eat with ciabatta, but there may also be other favourite bread, preferably rustic.


Calories: 194kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2mg | Potassium: 279mg | Fiber: 4g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 71mg | Calcium: 57mg | Iron: 1mg

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