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The original recipe calls for sweet oranges and juicy lemons. Use whatever variety of citrus you like. We used a blood orange, a tangelo, and a Meyer lemon, creating a nice balance of sweet and sour. As for the onions, we had some sweet little cippolini onions on hand, but any red or white onion would work.

Citrus and Onion Salad (adapted from Ghillie Basan's The Middle Eastern Kitchen)
Serves 2

3 oranges or other citrus, peeled, sliced, and seeded
1 small onion, thinly sliced
6 black olives
1/4 teaspoon cumin seeds, toasted and crushed
Small bunch of fresh mint leaves
1 tablespoon extra virgin olive oil
Salt

Arrange the orange and lemon slices on a plate. Top with the onion slices, olives, mint, and cumin. Drizzle with olive oil and sprinkle with salt.

Serve immediately or let it sit for a little while for the flavors to combine.

Related: Recipe: Orange, Olive, and Fennel Salad

(Image: Emily Ho)