Salatat al-Burtuqal wa al-Zaytoun
This refreshing Moroccan salad combines juicy orange slices with salty black olives, fragrant cumin, and fresh coriander. It is bright, savory, lightly spicy, and elegant in its simplicity, making it an ideal quick starter or side dish.
Ingredients
Salad
- 3 medium (about 450 g prepared)oranges, peeled and sliced into rounds
- 60 gblack olives, pitted
- 10 gfresh coriander leaves, roughly chopped
Dressing
- 15 mllemon juice
- 15 mlextra-virgin olive oil
- 1 tspground cumin
- 1/4 tspchili flakes
- 1/4 tspfine sea salt
Instructions
- 1
Prepare the oranges by cutting away all peel and white pith, then slice them into neat rounds about 1 cm thick. Arrange the slices on a serving plate or shallow bowl. Scatter the black olives over and around the oranges, then sprinkle with the chopped coriander.
- 2
In a small bowl, whisk the lemon juice, olive oil, ground cumin, chili flakes, and salt until combined. Taste and adjust the lemon or salt very slightly if needed; the dressing should be bright, savory, and lightly warm from the cumin and chili.
- 3
Spoon the dressing evenly over the oranges and olives. Let the salad sit for 2 minutes so the citrus juices mingle with the cumin and olive oil; this brief rest helps the flavors round out without making the oranges watery.
- 4
Serve immediately as a starter or alongside grilled bread, tagines, or roasted vegetables. For the best texture, serve while the oranges are still fresh and juicy rather than chilled for too long.
Nutrition per serving
Notes
- •Use sweet, heavy oranges with thin skins for the best balance against the salty olives.
- •If your olives are very salty, rinse and dry them before adding to the salad.
- •A pinch of extra cumin can be dusted over the top just before serving for a more traditional aroma.
- •This salad is best eaten fresh within 15 minutes of dressing.
Background
Orange and olive salads are a classic part of the Moroccan table, especially where sweet citrus and briny preserved ingredients are paired in simple, refreshing combinations. The seasoning of cumin, olive oil, herbs, and sometimes chili reflects the broader Moroccan love of balancing brightness, spice, and savoriness in small salads served as part of a spread.
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