Great as a snack on a hot, sunny day!


  • 2 blood oranges
  • 2 navel oranges
  • balsamic vinegar
  • salt
  • parsley leaves
  • green olives
  • feta cheese
  • toasted, chopped almonds


  • Working over a bowl to catch juice, cut segments from 1 orange.
  • Cut remaining oranges into rounds and arrange on a platter.
  • Top segments of oranges and juice and drizzle with olive oil, a dash of balsamic vinegar.
  • Season with a dash of salt.
  • Sprinkle with parsley leaves, green olives, feta cheese and toasted, chopped almonds.