The herrings, orange and olives salad is a poor dish of the Sicilian cuisine.
Oranges could be found everywhere, and the coast of Palermo was called Conca d’Oro because of the multitude of orange trees full of golden fruits; the herrings are a blue fish, never particularly valued by the markets (fortunately) and therefore of low cost and easy to get for everyone, despite the great nutritional value of its meat.
This is a typical salad with a very particular taste that mixes soft and decisive flavours together.
In Palermo, it is prepared especially during the holiday seasons, and it can be served either as an appetizer, as a side dish or even as a main course.
You’ll be able to find different versions of this salad, for example with sliced fennel instead of olives: in both ways, this salad is simply amazing!
Herrings, oranges and olives salad
Course: Appetizers, SidesDifficulty: Easy4
servings20
minutesIngredients
Oranges 4
Black Olives 100 gr
Fillets of salted herring 3
EVO Oil 6 tbsp
Salt and Pepper
Directions
- Clean the herring fillets, removing thorns and black parts, wash and dry them carefully; then cut them into small pieces.
- Peel the oranges trying to remove all the pulp and cut into slices.
- Put the oranges on a large serving dish and place the herrings and olives (or fennel) on them.
- In a separate bowl pour the oil, add a pinch of salt, a little pepper and mix all the ingredients, beating them lightly with a fork. Ready!
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