I feel guilty even calling this a recipe. It is an idea, and one of my favorite salads of all time, inspired by a side dish served at New York's Cafe Gitane on Mott Street.
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<br />The sweet, juicy oranges, salty, chewy olives, fresh mint and hot chile are an unforgettably delicious combination.
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<br />When I am lazy (see picture!) I simply cut the oranges into slices and then into quarters.
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<br />Wonderful pared with soft feta sizzling on a dish hot from the oven, drizzled with olive oil and dusted with hot chile pepper flakes. Crusty bread. Heaven.

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