Look for an interesting orange variety for this salad, such as Cara Cara (which has a lovely pink blush) or blood oranges (which are a deep magenta inside). If you’re not a cilantro fan (I’ve heard that there are some of you out there), basil or parsley would work fine. Soaking the onion is a trick I learned at my one and only restaurant kitchen job, and a fine trick it is. It reduces the bite of raw onion and makes it crunchy and almost translucent.
This salad is good alongside anything from the grill, but it goes especially well with grilled steak. It also makes a nice last course if you don’t want a sweet dessert.