Slice the skin off each orange, removing both the peel and the white skin or pith. Coarsely chop the oranges and reserve the juices.
Place the chopped oranges, orange juice, anchovies, onion, olives, and basil leaves in a salad bowl. Drizzle with extra-virgin olive oil and season with salt and pepper. Toss well and serve.
Octopus in Tomato Sauce
