Slice the skin off each orange, removing both the peel and white skin or pith. Coarsely chop the oranges.
Place the chopped oranges and olives in a salad bowl. Drizzle with extra-virgin olive oil, salt, pepper, and oregano. Toss well and serve.
This refreshing summertime salad can be made with just a few ingredients.
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33 Ways to Eat the Rainbow