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Under 30 Minutes

Orange Salad with Dates, Mint, and Chiles

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2015


  • 5 oranges, such as a mix of navel and blood oranges
  • 6 large dry dates, such as deglet noor or amber, quartered and pitted
  • 2 ounces feta, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 5 sprigs mint
  • 1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings


  1. Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.

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