Not much to do here; just combine brown sugar-y sweet dates with brininess and a little acidity from green olives and oranges, and the dish really sings.
Ingredients
- 2 navel oranges, peeled and cut into bite-size pieces
- 1 cup fresh Medjool dates, pitted and quartered
- 1 small red onion, sliced as thinly as you can
- ½ cup pitted Castelvetrano or other green olives, such as Lucques or Picholine, halved
- ½ cup Italian parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red chile flakes
- 6 to 8 ounces cured meat or grilled sausage of choice, cut into chunks
How to Make It
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Mix the Topping
- Combine the oranges, dates, onion, olives, parsley, oil, lemon juice, salt, and chile flakes in a large bowl. Give the mixture a few good tosses, until it’s well mixed. Put it together and Serve
- Place the cured meats or sausages on a serving plate. Scatter the orange mixture over the meat and serve.
