Blood Orange and Red Onion Salad

Serving size:
 4 Servings


20 minutes
Ready in
20 minutes


Combine the red onion and vinegar in a bowl and sprinkle with walt and white pepper. Allow to sit at room temperature for 15 minutes, then drain.

Slice the oranges thinly crosswise, and use the tip of a knife to remove any seeds. Arrange on a serving dish and top with the red onion. Drizzle with olive oil and season to taste with more salt and white pepper. Serve garnished with fresh basil.