A cool Western classic takes on warm flavors from the Middle East
Oranges and onions have a long history together here―both flourish in the West. A salad made up of the pair dates back to at least the early 1930s in the pages of Sunset. But it wasn’t born here. These ingredients share a more exotic heritage in Middle Eastern and North African countries, where pungent black olives also abound.
There, a salad made up of all three is seasoned with warm, fragrant spices like cumin and cool, fresh herbs such as mint and cilantro. The contrast of flavors―juicy sweetness from the fruit, body and bite from the onion, and salty richness from the cured olives―makes this salad a standout back home in the West.