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Moroccan Orange Salad with Nicoise Olives ingredients on a white plate

Orange Olive Salad

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This simple, elegant Orange Olive Salad is a riff on a Moroccan classic according to Dorie Greenspan. Easy and refreshing!

Sliced oranges are sprinkled with onion slices, Nicoise olive, and a drizzle of olive oil before a final dusting with Maldon sea salt.

Orange Olive Salad on a bed of arugula in a white bowl

Moroccan Orange Olive Salad

If I was on the ball, this Moroccan inspired Olive Orange Salad would have paired perfectly with last week’s Lamb and Dried Apricot Tagine. Alas, during this busy holiday season, I’ve once again overextended myself and have become a tad disorganized.  But, thank goodness, our French Fridays with Dorie honchos knew we’d all be a little frazzled and selected one of the easiest recipes in Around My French Table . Lacking the sweetness and cinnamon of the North African number, Dorie’s version could be a starter, salad or even a palate cleanser.

Moroccan Orange Salad with Nicoise Olives ingredients on a white plate

Dorie’s Olive Orange Salad

No grocery list was necessary for this week’s recipe. 4 navel oranges and some Nicoise olives were all I needed. At first, I thought Dorie would have us supreme the oranges, but her method resulted in a prettier effect by peeling and slicing. The rounded ends were sliced flat, then the peel and pith were removed by slicing from end to end around the orange. The naked oranges were then cut into slices. I selected some Cara Cara oranges with their red flesh to contrast with the traditional navel oranges. The Nicoise olives were harder to source, but I found them in a mixture labeled “French Olives” at the olive bar. Unfortunately, pits were included. 

How to Make This Moroccan Salad Recipe

Dorie’s recipe was just sliced oranges, olives, onion, a drizzle of olive oil and a sprinkle of sea salt. My sister taught me Dorie’s trick of soaking the onion slices in ice water for about 20 minutes to cut the bite. You get the taste and crunch of onion without the intense sharpness. For my take, I added some greens…arugula this time. I tossed with my favorite vinaigrette and served along with grilled chicken for our Sunday night dinner. Quite tasty…even though I was the only taker. C’est la vie…at least at my house.

Orange Olive Moroccan Salad on a bed of arugula in a white bowl on a checked napkin

Dorie’s recipe for this Orange Olive Salad can be viewed on Google Books.

Orange Olive Salad #FrenchFridayswithDorie

Orange Olive Salad

A simple salad inspired by the classic orange and olive Moroccan salad.

Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings


  • 5 ounces arugula
  • 4 oranges, peel sliced off. then sliced into 1/3 inch rounds
  • Nicoise olives
  • 1/2 small red onion, sliced and soaked in ice water to remove sharpness
  • Maldon sea salt
  • Balsamic vinaigrette


  1. Place arugula in salad bowl. Top this orange slices, olives and onion slices. Serve with balsamic vinaigrette and a sprinkle of sea salt, if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 40mgSodium: 306mgCarbohydrates: 26gFiber: 5gSugar: 14gProtein: 9g

Salad calories are without salad dressing.


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French Fridays with Dorie

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28 comments on “Orange Olive Salad”

  1. A lovely combination of colors!

  2. I thought this would’ve been wonderful with greens, too! I made the Bonne Idee version, but plan to make it again with the olives … and I will add greens, too! Yum!

  3. This salad looks ridiculously healthy! Perfect for after the holiday feasting!

  4. Arugula was the perfect green to enjoy with this salad. It looks like the perfect light lunch. I thought you had used ruby red grapefruit as well until I read they were Cara Cara oranges. I would love to try those someday!

  5. Nice how you made it a complete meal… what a surprise. That’s what I love about Dorie’s recipes you never know. Merry Christmas Liz.. enjoy the season.

  6. Great idea to serve this refreshing salad with a tagine. This are the flavors I have been craving for lately, thanks for sharing Liz!

  7. Indeed, yours looks very festive. With the greens, it makes an even prettier and more filling salad. Perfect with last week’s tagine (that’s what we, or, uh, Santa, thought everyone would do – pair the two). I did not know about putting the sliced onions in a cold bath (I only had a brother – what did he know about onions) so I was glad for Dorie’s tip. Sorry you had to dine alone with this one but, wasn’t it lovely?

  8. Yours is so pretty with the greens. I love a citrus salad – I should have added greens too! Though I actually (surprisingly) loved it too!

  9. A very pretty seasonal salad Liz! I love the tip about soaking onions and one day hope I remember to do it:@)

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