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Orange, Pomegranate and Olive Salad

I recommend that you use pitted olives. The quantities for all of the ingredients are a rough guide and you can use as much, or as little, of each ingredient as you wish
This is a very quick, easy and delicious salad that will go well with a variety of dishes including vegan Spiced Persian Parcels and barbequed meat and fish.
Total Time 10 mins
Course Salad
Cuisine Mediterranean
Servings 2 people



  • 2 medium oranges
  • ½ red onion
  • 1 pomegranate or an 80g packet of fresh pomegranate seeds
  • 160 g olives
  • 1 lemon
  • Olive oil
  • Salt and pepper



  • Peel the oranges, cut off the pith and slice horizontally.
  • If you are using a whole pomegranate, cut it in half and hit each half with a wooden spoon to dislodge the seeds.
  • Slice the onion very finely into rings or half moons.
  • Arrange the orange slices on a plate. Scatter the onions, pomegranate seeds and olives on top of the orange slices.
  • Squeeze over the lemon juice and drizzle with olive oil. Season. Serve.
Keyword olives, orange, pomegranate