Food & Cooking Recipes Salad Recipes Orange Salad with Dates, Mint, and Chiles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 20 mins Servings: 4 Ingredients 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 Directions 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. Rate it Print