South Italian Summer Salad

Makes 6 servings

Ingredients:

4 Ea Naval Oranges (Blood oranges if possible)
4 Tb Extra Virgin Olive Oil
2 Tb Red Wine Vinegar
8 Ea Ripe Black Olives
1 Ea Medium size red Onion
1 Ts Fresh minced Oregano
½ Ts Fresh minced Chives
Fresh Ground Pepper to taste

Preparation:

Score and remove strips from oranges; peel, cut oranges in thick slices. Cut onion in thin slices. Place orange slices in a shallow bowl, sprinkle with extra virgin olive oil, vinegar and oregano. Toss and refrigerate for about 30 minutes. Take out and toss again, place layers of onion on top of oranges. Add chives, olives and ground fresh pepper.