10 minutes
This refreshing citrus salad combines the bright, juicy flavors of oranges and grapefruit with the savory touch of olives, enhanced by a drizzle of olive oil and a sprinkle of herbs.
Orange, Peeled and sliced
each
Grapefruit, Peeled and sliced
each
Extra Virgin Olive Oil, Drizzled
tablespoons
Flaky Sea Salt
to taste
Red Chile Flakes
to taste
Chopped Pitted Olives, Chopped
cups
tablespoons
1. Prepare and Slice Citrus Fruits
Peel the oranges or tangerines and the grapefruit, making sure to remove all the white pith. Slice them into rounds and remove any seeds.
2. Arrange and Season
Artfully arrange the citrus slices on a platter. Drizzle with extra-virgin olive oil, sprinkle with flaky sea salt, and add red chile flakes or black pepper to taste.
3. Add Olives and Herbs
Scatter chopped olives over the citrus slices, if using. Sprinkle fresh mint or cilantro leaves to finish the salad.
Select a variety of citrus like blood oranges, cara cara, grapefruits, and clementines for flavor complexity and visual appeal. Go for high-quality olives like Castelvetrano or Kalamata, ensuring they're not overly salty or soft.
Remove all peel, pith, and membranes for tender bites and an impressive presentation. Use a sharp paring knife for clean segments.
Incorporate sweet, tart, salty, and bitter notes. Adjust with sherry vinegar or lime juice if too sweet. Add fennel or radicchio for a bitter contrast.
Use flaky sea salt and freshly cracked black pepper. Drizzle with a high-quality extra-virgin olive oil for richness and flavor enhancement.
Use herbs like mint, basil, or cilantro to add an aromatic layer. Tear them gently to prevent bruising and preserve flavor.
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