Although I couldn’t get blood oranges in the market, I used navel oranges to make a red onion and orange salad with cumin.
The salad, along with a bowl of hummus and a basket of toasted pita bread reminded me of a dinner I was served on a trip to Turkey. Here’s how I made it:
Oranges and Red Onions with Cumin
I cut two medium red onions into quarter inch slices. To get rid of the strong taste of raw onions, I covered them with cold water, added a teaspoon of kosher salt and left them to soak while I peeled and sliced six seedless oranges. I rinsed and drained the onions and arranged the orange slices and onion slices in a shallow dish. I topped the salad with one tablespoon of toasted cumin seeds, freshly ground pepper, one tablespoon of fresh mint leaves, and half a cup of olive oil. After the salad marinated, at room temperature for two hours, I topped it with a handful of oil cured black olives.
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I love your art (and your recipes are intriguing also). How would you describe your art style?
sounds fantastic this mix,love mint and cumin addition!
I do love blood oranges, but I have not seen them lately either! What a beautiful drawing!
I’ve done oranges and onions with an Italian bent to them – never with cumin – that does sound good. And it us so pretty!
Lovely combination…sorry you can not get blood oranges, but navel are equally beautiful. As well as your piece here, so lovely
Oranges and onions are a match made in Heaven but I’ve never had them with cumin – which I’m addicted to – before. I’ll make this, soon. Our oranges are wonderful at the moment, and despite the fact that it’s winter here in the Southern hemisphere, the mint in my garden is going nuts.
I love cumin too. I think it’s great on fresh corn.
Hmm.. I can almost smell it now! Must have tasted divine!
Hi Carol! This salad sounds refreshing. I would never have thought to top it with cumin. Great idea!
this sounds like a great combination.. orange, cumin and the mint