Insalata di Arance, Orange Salad

Piatto Unico
Thu, 01/28/2016 - 13:18
Difficult Level
Cooking Time
10 minutes

Sicily is known throughout Italy for its dynamic array of gastronomic specialties. Thanks to the mild climate and fertile ground, the island brims with spices and herbs like oregano, rosemary and mint as well as citrus fruit, the most abundant being lemons and oranges. In fact, Sicily is often nicknamed ‘la terra delle arance’ (the orange land).

One of Sicily’s most noted appetizers is the insalata di arance or orange salad, and is commonly made with the popular local orange varieties (Tarocco, Moro, or Sanguinello). There are numerous variations to this classic dish depending where you go on the island. Some recipes call for oranges and fennel while others for oranges and thinly sliced onions. Arugula, olives and fresh oregano are also often added into the mix. If you want to try an extra twist on the classic recipes, some chia seeds sprinkled on top are a great finish.

For two people


blood oranges
2, peeled and thinly sliced
1-2 ounces (30-60g)
green onion
2, white part only, finely sliced
chia seeds
1/8 teaspoon (optional)
1 slice
blood orange
extra virgin olive oil
1 tablespoon
just a pinch
dried oregano
just a pinch (also fresh works just fine)
balsamic vinegar
1.2 tablespoon


In a small bowl, squeeze the lemon and blood orange juice and add the extra virgin olive oil, salt and oregano. Toss with the arugula. Divide the orange slices among two plates, and top each with the dressed arugula. Layer with spring onions, chia seeds and a drizzle of good balsamic vinegar. Buon appetito!