we peel and slice the oranges, then thinly slice the red onion. we add them to a plate with the olives and capers. we mix olive oil, garlic, and orange juice and then pour the dressing over the salad and gently toss. finish by sprinkling the almonds on top and serve fresh.

blood orange, juicing orange, kalamata olives, almonds, lilliput capers, red onion.

dressing: olive oil, oranges juice and garlic.

in Greece, especially around Athens, people often cook with what’s in season. In winter, when tomatoes are less flavourful, oranges become the star. Salads like this show how Greek cooking keeps things simple—combining sweet, salty, and sharp flavours using fresh, local ingredients.