Orange and Onion Salad Panini | CUESA

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Returns March 17, 2022

Orange and Onion Salad Panini


Carlo Middione, Vivande Porta Via and author of Panini and Pasta (Ten-Speed Press, July 2008).

This recipe was demonstrated for CUESA’s Market to Table program on November 15, 2008.

Very refreshing on their own, these panini also make a delicious finger-food side dish to a main course.Blood oranges, plentiful during the cold months, are the most delicious. Out of season, other oranges will work, but use more onion, mint, and parsley to compensate for their extra sweetness. You can prepare the ingredients in advance and quickly assemble the panini when you are ready to serve them.

Serves 4-6


4 ciabatta rolls, halved lengthwise, or 1 (16-ounce) loaf ciabatta, cut crosswise into quarters then halved lengthwise
3 medium blood or navel oranges peeled, pith removed, and cut crosswise into ¼-inch-thick slices
1 small red onion, very thinly sliced
16 fresh mint leaves
¼ cup chopped fresh Italian parsley
Salt and freshly ground black pepper


  1. Preheat a panini grill to high. Lightly toast the bread on the uncut sides only to mark with golden stripes.

  2. Layer the bottom halves of the rolls, toasted sides down, with orange and onion slices, scatter on plenty of mint and parsley, and season generously with salt and pepper.
  3. Cover with the roll tops, toasted sides up, and gently press together.
  4. Cut each panino in half or quarters for convenient eating.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »