- 3 large navel oranges
3-4 sprigs fresh oregano (about 2 tablespoons), leaves striped and chopped
- 1/4 red onion, thinly sliced
A generous drizzle of extra virgin olive oil (EVOO)
- 2 tablespoons red wine vinegar
- Salt and pepper
Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano and onions. Dress with the EVOO, red wine vinegar, salt and pepper. Serve.