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3 navel oranges
3 blood oranges
1 medium red onion, sliced into paper-thin rings
8 large fresh basil leaves, shredded
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper. Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry.
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