Orange and Onion Salad recipe

6 servings

6 large oranges

3 tablespoons red wine vinegar

6 tablespoons olive oil

1 teaspoon dried oregano

1 red onion, thinly sliced

1 cup black olives

1/4 cup chopped fresh chives

ground black pepper to taste

Peel the oranges and cut each one into 4 or 5 crosswise slices.

Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano.

Toss gently, cover, and refrigerate for 30 minutes.

Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.