This salad is a natural for buffets because it can stand at room temperature for a couple of hours.

Imagine this. Just when your dinner party guests are expecting an oh-so-common green salad, you sashay in with a platter of Mediterranean brilliance — fresh orange slices scattered with the black and red of olives and onions. The dressing? Orange zest and freshly ground coriander seed warmed in olive oil, then drizzled over the oranges with dustings of salt, sugar, and black pepper. To top it all? This is the salad that never wilts.

Cook to Cook: Warming the ground coriander (and any other spice) and orange zest in a little olive oil helps ignite their flavors.

• Ice
• 3/4 small to medium red onion, halved and thinly sliced
• 1/2 cup good-tasting extra-virgin olive oil
• 2 generous tablespoons coriander seed, freshly ground
• 2 teaspoons finely grated orange zest
• 10 to 12 navel oranges (4 to 5 pounds), peeled and sliced into 1/4-inch-thick rounds
• 1/2 cup good-tasting black olives
• Coarse salt
• Generous amount of freshly ground black pepper
• 4 to 6 teaspoons sugar

1. Fill a medium bowl halfway with ice cubes, add the onion, and top with more ice cubes. Add cold water to cover and refrigerate for a couple of hours or overnight. Drain the onions and pat them dry with a towel.

2. In a microwave-safe bowl, combine the oil, coriander, and orange zest. Microwave on high power for 1 minute, or warm in a saucepan over medium heat for 2 minutes. Let cool.

3. To serve, arrange the orange slices and onion rings on a platter. Scatter with the olives and the oil. Finish with the salt, pepper, and sugar to taste.