Orange and cucumber salad

So simple yet so good! Another outstanding salad from Marcella Hazan. Great color from the radishes and oranges. For 6 servings.


  • 1 cucumber – probably means at least two Japanese size
  • 3 oranges
  • 6 small red radishes
  • fresh mint leaves
  • salt
  • extra virgin olive oil
  • freshly squeezed juice of half a lemon


If the cucumber is waxed or has a thick skin, peel it. Otherwise scrub under cold running water. Slice into very thin disks and put on a serving platter.

Peel the oranges removing all the white pith beneath the skin as well. Cut into thin rounds, pick out any seeds and add to the platter.

Cut off and discard the leafy tops from the radishes, wash in cold water and without peeling cut into think disks and add to the platter.

Wash half a dozen small mint leaves, tear into 2 or 3 pieces and sprinkle over the orange, radish and cucumber slices.

Add salt, olive oil and lemon juice and toss thoroughly to coat well.


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