Today we have another trip to Marrakech and Zara’s Kitchen. I loved this incredibly simple salad with not so simple flavors. It has a wonderful fresh sweet and hot taste. Perfect for the upcoming warm weather when the grill gets fired up. This is a great side dish for any type of grilled fish or chicken. Thanks Zara!
4-5 medium oranges, peeled and cut into cubes
1 cup black pitted Kalamata olives - halved
2 large garlic cloves, crushed
1-tablespoon ground cumin
1-tablespoon ground red pepper flakes
4 tablespoons olive oil
Whisk olive oil, cumin, and red pepper together in a large salad bowl until the mixture turns blood orange in color and the flavors really start to combine and aromatic. Mix in the oranges and olives. Toss until well coated and the oranges release some of their juices. Cover and let stand at room temperature for 1 hour then refrigerate until ready to serve.