There are days—weeks, even—during the winter when it feels like the sun never even peeks through the clouds. When I want a little sunshine, I turn to citrus salad to brighten my day (winter is peak citrus season). There are so many varieties to choose from at the store, which means I get to make an even prettier salad.
In this citrus salad, I pair all that gorgeous fruit with the fresh, green flavor of fennel and mint leaves, a little bite from some shallots, and some buttery Castelvetrano olives (don’t worry, olive-haters—they’re optional!). The fruit is so juicy and flavorful that it doesn’t need much more than a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of flaky salt to tie it all together. It tastes as delicious as it looks—and it looks pretty freaking incredible.
Why You’ll Love It
- Almost too pretty to eat. It’s a vibrant, showstopping blend of colorful citrus with pops of green mint and purple shallot. It’s so stunning that you might pause before digging in.
- It’s simple, yet balanced. Sweet oranges, bitter grapefruit, and tart lemon juice are complemented by the shallots, fennel, and mint. No dressing needed—just a drizzle of olive oil and a sprinkle of flaky salt.
Key Ingredients in Citrus Salad
- Oranges: Use a combination of navel, blood, and Cara Cara oranges, as well as a mandarin orange for a variety of flavor and colors. Supreme the larger citrus and cut the smaller ones into peeled rounds.
- Grapefruit: You can use any kind of grapefruit or a combination. My favorites are ruby red and oro blanco (white).
- Fennel: Along with fresh mint, thinly sliced fennel adds a pop of freshness.
- Olives: While optional, buttery Castelvetrano olives add a pop of bright green color and briny flavor.
- Extra-virgin olive oil: The salad is dressed simply with a squeeze of lemon juice and a drizzle of olive oil, so make sure you use a bottle you like!
- Flaky salt: Crunchy bits of salt are the perfect balance to sweet, juicy citrus.
Helpful Swaps
- Instead of tossing the citrus, shallots, and fennel together in a large bowl, you can simply layer them directly on a serving platter.
- Instead of mint, use fresh cilantro or basil leaves, or fennel fronds.
- Instead of Castelvetrano olives, you can use Moroccan oil-cured olives.
- Add crushed roasted pistachios or almonds for some crunch.
- Swap in or add any other ripe citrus you like. I love adding whole sliced kumquats (no need to peel—just remove the seeds).
- Once you’ve cut all of your citrus, squeeze the juice from the leftover pieces to use in a vinaigrette or refreshing drink.
Storage and Make-ahead Tips
Citrus salad is best made fresh, but you can prep the citrus and refrigerate it in separate containers a few hours ahead of time if needed. Refrigerate leftovers in an airtight container for up to 2 days.Citrus Salad
Served 4 to 6- 3 medium mixed oranges, such as blood orange, navel, and Cara Cara, peeled and cut into supremes or rounds
- 2 medium ruby or oro blanco grapefruits, peeled and cut into supremes
- 1 medium mandarin orange, peeled and cut into rounds
- 1 medium fennel bulb, halved, cored, and thinly sliced
- 1 medium shallot or 1 small red onion, halved and thinly sliced (about 1/2 cup)
- 1/4 cup pitted Castelvetrano olives, smashed or sliced (optional)
- 1/4 cup fresh mint leaves, torn if large
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (1 medium lemon)
- Flaky salt
- Freshly ground black pepper
