Blood Orange, Olive, and Basil Salad

By Gene Baur
Yield 2 servings

Ingredients:

• 4 blood oranges or oranges of your choice, peeled and carefully chopped into bite-size pieces
• 3 tablespoons chopped oil cured pitted black olives or 1/4 cup chopped pitted kalamata olives
• 1/4 cup finely sliced basil leaves
• 1/4 teaspoon ground black pepper
• 2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish)
• 1/4 cup thinly sliced fennel, if in season, optional

Method:

1. In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using.
2. Let the salad sit for 5 minutes before serving. Make it low fat by omitting the oil.