Orange, Onion and Olive Salad (Munkaczina)

Total Time
Prep 20 mins
Cook 0 mins

This is a very simple and refreshing salad from the Middle East. It comes from The Gentle Art of Cookery by Mrs C F Leyel and Miss Olga Hartley and was published in The Good Cook Salads.

Ingredients Nutrition


  1. Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
  2. Arrange a bed of orange slices in a dish and cover with the chopped onion.
  3. Place a bed of olives on top of the onion layer.
  4. Sprinkle with cayenne pepper, salt and olive oil.


Most Helpful

Made for the Goddesses of ZWT-9 & I am sorry to say that DH & I are of the minority opinion on your recipe. I did use a combo of stuffed green & black olives when I saw both had been used by other chefs & I otherwise made the recipe as written. While we like all the ingredients in the recipe, it is a very easy-fix & it is visually pretty ~~ The flavor profile the ingredients created when combined was not to our liking. DH called it "wierd", but it was worth a try & I see several other chefs favored the recipe w/enthusiasm, so thx for sharing it w/us.

twissis August 20, 2013

Used fresh organic oranges from our CSA box.They were arranged on a bed of large outer leaves of romaine lettuce. Tried 'Queen Sevillana' pimineto-stuffed olives, replaced part of the cayenne with Spanish smoked paprika, red onion for color. Perfect. Thanks for posting. Reviewed for Veg Tag/May.

COOKGIRl May 05, 2011

This lovely side salad went very well with breaded pork chops. I love the sweet and salty combination in this recipe. Thanks for sharing :D

queenbeatrice October 11, 2010

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