Orange Salad with Dates, Mint, and Chiles

Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
20 mins


  • 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

  • ½ 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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