Orange, Olive, and Harissa Salad Gluten-Free Recipe

Servings 6


  • 6 oranges
  • 12 salt-cured or oil-cured black olives, pitted and coarsely chopped
  • 2 tablespoons harissa (we like New York Shuk Signature Harissa)
  • 2 pinches of salt
  • 1 teaspoon canola or other flavorless oil
  • 2 tablespoons finely chopped fresh cilantro leaves


  1. Working with 1 orange at a time, use a sharp knife to slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board, slice off the peel and pith following the contour of the fruit, then cut the orange crosswise and dice. Repeat with the remaining oranges, discarding any seeds.
  2. In a mixing bowl combine the diced oranges with the olives, harissa, salt, oil, and cilantro. Season to taste with more salt and harissa, if desired, and serve.