here's the turkish salad that i made twice this week. it comes from a great book on turkish cooking by Ghillie Basan. i've changed it slightly. spread this out on a flat platter
1 1/2 red onions sliced thinly
2-3 oranges, peeled and sliced thinly (I used blood oranges)
pitted kalamata olives
sprinkle with ground cumin, fresh thyme, shredded mint, sumac, and olive oil
option: add pomegranate seeds and toasted almond slivers
add cracked pepper and a bit of sea salt
its simple, looks great, and is a nice mix of flavours.