Flora Spring Orange Kalamata Salad

Spring is the time for being outside and eating light.  Time for families to get together under the warmth of sunshine and embrace the world around them with fresh recipes that will keep their appetites craving more of the bounty of the summer harvest. Our Flora Spring Orange Kalamata Salad combines a variety of summer ingredients to bring forth a delectable introduction to family feast. This recipe couples together the wonderful, juicy zest of blood orange citrus with the sour bite of Kalamata olives and savory finish of fresh fennel.


1 clove garlic, halved
1/3 cup Flora Extra-Virgin Olive Oil
1/3 cup fresh orange juice
Salt and freshly ground black pepper to taste
Leaves from 2 bunches arugula
4 navel oranges, peel and pith removed, sliced crosswise
1 large bulb fennel, halved and thinly sliced
½ cup Flora Kalamata Olives



Massage a large salad bowl several times with the cut surface of the garlic clove; toss out the garlic. In a bowl, whisk the oil, orange juice, and salt and pepper.

Add the arugula to the bowl and toss with the dressing.  Transfer the arugula to chilled serving dishes. Add the oranges, fennel, and olives to the bowl with the dressing. Gently toss them to coat lightly with dressing and position over the arugula on the plates. Add salt and pepper to taste.


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