Juicy Citrus & Savory Olive Salad with Paprika & Parsley – A Bright and Refreshing Moroccan Side Dish
Add a burst of sunshine to your table with this vibrant Moroccan citrus and olive salad. Featuring juicy orange segments paired with briny black olives, this dish is dressed in a warm, spiced vinaigrette made with olive oil, garlic, paprika, cumin, and parsley. The result is a perfect harmony of sweet and savory flavors, accented with a subtle kick of heat.
This traditional Moroccan orange and olive salad is more than just a pretty plate — it’s a refreshing, antioxidant-rich side that complements bold mains like tagines, grilled meats, or Mediterranean mezze spreads. Quick to prepare and visually striking, it’s ideal for summer dinners, holiday appetizers, or light lunches with a global twist.
With its bold colors, contrasting textures, and North African flavor profile, this citrus salad is a trending favorite in Moroccan cuisine and a standout on any seasonal menu. Whether you're planning a dinner party or looking for an easy weeknight side, this low-effort, high-reward dish delivers freshness in every bite.
3 oranges, peeled and segmented
1 cup black olives (preferably oil-cured)
2 tbsp olive oil
2 garlic cloves, minced
⅛ tsp cayenne pepper
½ tsp paprika
½ tsp salt
⅛ tsp ground cumin
2 tbsp finely chopped parsley
1. Arrange the Oranges & Olives
Slice oranges and arrange in a shallow bowl. Pit and place olives between orange segments for contrast.
2. Make the Dressing
In a small bowl, whisk olive oil, garlic, cayenne, paprika, salt, cumin, and parsley.
3. Dress and Serve
Drizzle dressing over the oranges and olives. Serve immediately or chill briefly.
🛒 Choosing Ingredients
✔ Oranges – Use sweet, juicy oranges like navel or Cara Cara for the best flavor and vibrant color
✔ Black Olives – Go for oil-cured or dry-cured olives; their intense briny flavor balances the citrus
✔ Olive Oil – Use high-quality extra virgin olive oil for richness and depth
✔ Garlic – Freshly minced garlic adds sharpness and aromatic warmth
✔ Paprika – Use sweet or smoked paprika depending on your flavor preference
✔ Parsley – Finely chop fresh flat-leaf parsley for a clean, herbal finish
✔ Cumin & Cayenne – Ground cumin adds earthiness; cayenne brings a subtle kick
👩🍳 Preparation
✔ Segment Oranges Cleanly – Remove all peel and pith for a clean, juicy bite
✔ Pit the Olives – If not pre-pitted, remove pits to make the salad easier to eat
✔ Whisk the Dressing – Mix spices, oil, and garlic until well-blended for even distribution
✔ Layer Thoughtfully – Alternate orange and olive layers to highlight the contrast and color
✔ Let it Sit Briefly – Allow the salad to sit for 10–15 minutes to meld the flavors
🔥 Cooking Techniques & Temperatures
✔ No Cooking Needed – This is a raw salad, making it perfect for quick prep and hot weather
✔ Garlic Tip – For a milder flavor, briefly steep garlic in the olive oil before mixing
✔ Optional Warm Dressing – Gently heat the dressing ingredients for 30 seconds to intensify aroma
🍳 Balancing Flavors
✔ Sweet vs. Salty – The natural sweetness of oranges is balanced by the briny olives
✔ Acidity Boost – Add a splash of lemon juice if the oranges aren’t tart enough
✔ Herb Freshness – Parsley lifts the dish and contrasts the richness of the oil
✔ Spice to Taste – Adjust cayenne and paprika depending on heat preference
📦 Storage
✔ Fridge – Best enjoyed fresh, but can be stored in the fridge up to 1 day
✔ Avoid Sogginess – Store dressing separately if prepping in advance
✔ Not Freezer Friendly – Citrus loses texture and flavor when frozen
🍽 Serving
✔ Serve With – Grilled chicken, lamb skewers, couscous, or other tagine-style dishes
✔ Garnish Ideas – Add lemon zest, a drizzle of pomegranate molasses, or extra chopped herbs
✔ Presentation Tip – Use a wide shallow bowl to show off the vibrant contrast
✔ Perfect For – Summer lunches, Moroccan-inspired mezze, or light holiday starters