Name: Citrus Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 navel oranges; 2 cara cara or blood oranges; 1 pink or ruby red grapefruit; 1–2 tangerines or mandarins (optional); Fresh mint or basil leaves; 1 tablespoon olive oil; 1 teaspoon honey or maple syrup (optional); Salt and black pepper, to taste; 2 tablespoons pomegranate seeds (optional); Thinly sliced red onion (optional); 1/4 cup crumbled feta or sliced avocado (optional)

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This Citrus Salad is a bright, refreshing mix of juicy oranges, grapefruits, and other citrus fruits layered with fresh herbs, a light dressing, and optional toppings for extra texture. I love making it during winter and early spring, when citrus is at its peak and I’m craving something fresh, vibrant, and full of sunshine.

Why You’ll Love This Recipe

I love this salad because it’s simple, stunning, and packed with natural flavor. The citrus brings juicy sweetness and tang, and when I layer it with fresh herbs like mint or basil and a light drizzle of olive oil or honey, it transforms into something elegant and satisfying. It’s great on its own, or as a side to roasted meats, grilled fish, or brunch dishes. Citrus Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oranges (I like using a mix of blood orange, navel, and cara cara)
Grapefruit (pink or ruby red for sweetness)
Tangerines or mandarins (optional)
Fresh mint or basil leaves
Olive oil
Honey or maple syrup (optional, for added sweetness)
Salt and black pepper
Pomegranate seeds or thinly sliced red onion (optional toppings)
Feta cheese or avocado (optional, for savory or creamy contrast)

Directions

Prep the Citrus:
I slice off the peel and pith of each citrus fruit with a sharp knife, then slice them into rounds or segments (supremes) for a clean, elegant look.
Layer the Salad:
On a platter or shallow bowl, I layer the citrus slices, slightly overlapping them. I scatter fresh mint or basil leaves across the top.
Add Toppings (Optional):
I sometimes sprinkle on pomegranate seeds, red onion, crumbled feta, or thin avocado slices for extra color, flavor, and texture.
Drizzle the Dressing:
I whisk together olive oil with a little honey, salt, and pepper, then drizzle it lightly over the salad just before serving.
Serve Fresh:
I serve the salad chilled or at room temperature—perfect for brunch, a light lunch, or a refreshing side.

Servings and timing

This recipe serves about 4 people. It takes around 15–20 minutes to prepare, depending on how many citrus varieties I use and how I slice them. There’s no cooking needed, which makes it extra quick and easy.

Variations

Add greens: I sometimes serve the citrus on a bed of arugula or baby spinach for a more traditional salad feel.
Use different citrus: Meyer lemons, pomelos, or yuzu add interesting twists when I want to mix things up.
Spice it up: A pinch of chili flakes or sliced fresh jalapeño adds heat that balances the sweetness.
Add nuts: Toasted pistachios or almonds give a nice crunch and nutty flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The citrus stays juicy and fresh, but I usually avoid storing it too long once dressed. There’s no reheating needed—it’s best served cold or at room temperature. Citrus Salad

FAQs

Can I make this salad ahead of time?

Yes, I prep the citrus and toppings a few hours in advance and store them separately. I wait to add the herbs and dressing until just before serving to keep everything fresh.

What’s the best way to slice citrus for this salad?

I cut off the top and bottom of the fruit, then slice down the sides to remove the peel and white pith. From there, I slice into rounds or segment each fruit for a cleaner, more polished presentation.

Can I add protein to this salad?

Absolutely. I’ve added grilled shrimp or sliced chicken to turn it into a light but filling main dish.

What herbs pair best with citrus?

Fresh mint is my go-to, but I also love basil, tarragon, or even cilantro depending on the other ingredients I’m using.

Is this salad sweet or savory?

It’s naturally sweet and tangy from the fruit, but the olive oil, salt, and optional savory toppings like cheese or onion bring in a savory balance.

Conclusion

This Citrus Salad is one of my favorite ways to enjoy seasonal fruit in a way that feels light, flavorful, and beautiful. Whether I’m serving it at a holiday brunch or enjoying it solo on a sunny afternoon, it’s always a refreshing, feel-good choice that brightens up any table.

Citrus Salad

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This Citrus Salad is a vibrant, refreshing dish made with a medley of seasonal citrus fruits, fresh herbs, and a light olive oil dressing. It’s a colorful, flavorful side perfect for winter brunches, light lunches, or sunny afternoon meals.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegan

Ingredients

2 navel oranges
2 cara cara or blood oranges
1 pink or ruby red grapefruit
1–2 tangerines or mandarins (optional)
Fresh mint or basil leaves
1 tablespoon olive oil
1 teaspoon honey or maple syrup (optional)
Salt and black pepper, to taste
2 tablespoons pomegranate seeds (optional)
Thinly sliced red onion (optional)
1/4 cup crumbled feta or sliced avocado (optional)

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Instructions

Using a sharp knife, cut the peel and pith off all citrus fruits. Slice into rounds or segment into supremes.
Arrange the citrus slices on a large serving plate, slightly overlapping them.
Scatter fresh mint or basil leaves over the top.
If using, sprinkle with pomegranate seeds, red onion, feta, or avocado slices.
In a small bowl, whisk together olive oil, honey (if using), salt, and pepper.
Drizzle the dressing lightly over the salad just before serving.
Serve chilled or at room temperature.