Mediterranean Orange Carpaccio
A bright, no‑bake Mediterranean orange carpaccio made with fresh oranges, Greek olive oil, cinnamon, rock salt and mint. Ready in ten minutes.
Ingredients
- 2 large oranges (navel, Cara Cara, or blood orange)
- 2 tbsp Toplousio Greek extra‑virgin olive oil
- a pinch ground cinnamon
- a pinch rock salt or flaky sea salt
- fresh mint leaves to finish
Instructions
-
1) Slice off the top and bottom of each orange.
-
2) Stand the orange upright and remove the peel in vertical strips.
-
3) Trim away any remaining white membrane.
-
4) Slice the oranges horizontally into thin rounds (2–3 mm).
-
5) Arrange the slices slightly overlapping on a cold plate.
-
6) Drizzle with Greek olive oil.
-
7) Dust lightly with cinnamon.
-
8) Add a small pinch of rock salt.
-
9) Finish with fresh mint leaves and serve immediately.
Recipe Notes
Use a sharp knife for clean, even slices.
Blood oranges add beautiful colour when in season.
Add a splash of orange blossom water for a floral twist.
For a more indulgent dessert, serve with a spoonful of mascarpone or Greek yogurt.