• Save to your scrapbook
  • Save to your scrapbook

    Orange, Watercress, Red Onion, Black Olive and Feta Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Orange, Watercress, Red Onion, Black Olive and Feta Salad

    This quantity of salad is perfect for a starter, but you could also serve it as an accompaniment to grilled chicken.

    • Vegetarian
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 8


    • 4 navel oranges
    • 100g whole black olives in oil, drained
    • 150g watercress, washed and trimmed
    • 1 small red onion, finely sliced into rings
    • 300g Feta cheese, crumbled into small pieces
    • 3 tbsp extra virgin olive oil
    • Freshly ground black pepper


    1. Prepare the oranges by slicing off their tops and bottoms. Rest them, cut-side down, on a board and slice off their pith and peel by cutting from top to bottom in strips so that you expose the flesh of each orange while retaining its shape. Cut horizontally into thin rounds and put in a bowl with any juice.
    2. Stone the black olives and roughly cut them into halves or quarters. Put in a mixing bowl with the watercress, sliced onion rings and crumbled Feta cheese.
    3. Strain the juice from the sliced oranges (you should have about 3 tbsp) and pour over the salad, along with the olive oil. Season with freshly ground black pepper (you shouldn't need salt as the Feta is pretty salty) and gently mix. Divide between individual serving plates. Season the sliced oranges and slip into each salad. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars