This Antalya salad tosses olives with bitter orange and herbs for a sharp Mediterranean breakfast side.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Drain the olives so excess brine does not upset the dressing.
Whisk the bitter orange juice, olive oil, and salt in a small bowl.
Mix the olives with parsley and the bitter-orange dressing.
Serve the salad in a small bowl without waiting.
Add the bitter orange juice gradually so the olives do not become watery.
Transfer to a serving plate and bring it to the table while the dressing is glossy.
💡 Tip: A small amount of bitter orange juice brightens the olives without covering their own flavor.
🍽️ Serving suggestion: Serve in a small bowl with parsley scattered over the bitter-orange olives.
~124
kcal calories
2
g protein
6
g carbs
10
g fat
0.8g
Sugar
2.5g
Fiber
1312.4mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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