This refreshing and cooling summer recipe won’t heat up your kitchen but will spice up any meal, picnic, or family gathering where you decide to serve it.

Here’s a photo of the Sun and Moon Orange and Sweet Onion Salad below.

Ingredients:

2 large navel orange (or 4 tangerines)
1 medium seedless cucumber
1 medium sweet onion
1/4 cup green olives (I used Spanish olives with pimento, but any pitted green olive would be fine)
1/4 cup parsley leaves, loosely packed (cilantro would be nice also), divided
1/4 tsp each of paprika, cumin, & cinnamon
1/8 tsp white pepper
Pinch or two of cayenne or red pepper flakes
Salt to taste
1 lemon, divided
Pita breads (non-pocket type) or thick (gordita-type) tortillas
Olive oil
1 container (8 oz) plain or flavored hummus

PREPARATION:

Peel the oranges, removing all the white pith, and cut into 1/2 inch chunks. Peel and cut the cucumber into 1/2 inch chunks. Peel and cut the onion into 1/2 inch chunks or quarter and cut onto very thin slices. Leave the olives whole or slice, as desired. Finely mince the parsley leaves and reserve a tablespoon.

Combine all the above in a mixing bowl with a squeeze of lemon juice (about a teaspoon) and mix. Sprinkle on the spices and mix gently. Taste, adding a little salt, if desired.

Toast or grill the breads with a little olive oil and a sprinkle of salt, and cut into 8 pieces.

TO SERVE:

To serve, mound 1/4 of the hummus in the center of a small plate (drizzle a little olive oil on top, if desired), spoon 1/4 of the salad around it, and arrange the bread pieces around the outer edge of the plate, points outward, in a sun pattern. Decorate the hummus with a thin, half-moon slice of lemon and a pinch of reserved parsley.

Serves 4.

Enjoy!

Join us tomorrow to find out more about how to make Firecracker Chutney, Doug DuCap’s original recipe which features dried cherries, fresh ginger, and oranges.

You Can Read More of Doug’s Recipe Corner Here.

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