Ingredients
6 large navel oranges, peeled and sliced1 medium red onion, thinly sliced8 fresh basil leaves, thinly sliced2 tablespoons olive oil1/4 teaspoon coarsely ground pepper
Preparation
On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.
