Orange, Red Onion, And Black Olive Salad

• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon grated orange zest
• 1 cup kalamata olives or 1 cup nicoise olive, pitted
• 1 medium red onion, thinly sliced
• 5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
• coarse ground salt & pepper
• 1 teaspoon chopped fresh rosemary

1. Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
2. To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
3. Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
4. Preparation time does not include marinating time.

olive oil, lemon juice, orange zest, kalamata olives, red onion, oranges, ground salt, rosemary

Taken from www.food.com/recipe/orange-red-onion-and-black-olive-salad-249742 (may not work)