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Orange, Red Onion And Black Olive Salsa Recipe

by Global Cookbook

Ingredients

2 lrg oranges 1/2 med -size red onion halved, and     thinly sliced lengthwise 1/4 c. chopped fresh parsley 10 x Kalamata olives or possibly other

brine-cured black olives pitted, sliced thin 2 tsp extra virgin olive oil (preferably extra-virgin) 1 tsp chopped orange peel     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add in onion, parsley, olives, extra virgin olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.
2. This recipe yields 4 servings.
3. Comments: A colorful topping for any kind of fish, especially broiled salmon, sea bass or possibly halibut.

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