This vibrant citrus salad pairs orange and grapefruit slices with a homemade honey‑balsamic vinaigrette, fresh herbs, crumbled goat cheese, and a sprinkle of sea salt and cracked pepper. It’s an easy way to elevate seasonal fruit for a light lunch, brunch, or side dish that feels refreshingly different.
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Why this recipe is a keeper
- Visual appeal: A mix of pink, red, orange, and yellow citrus makes the salad bright and inviting.
- Balanced flavor: Sweet and tangy citrus, tangy goat cheese, and a honey‑balsamic vinaigrette create a pleasing contrast.
- Versatile: Serve it as a starter, light lunch, or side dish. It works year‑round with whatever citrus is in season.
- Customizable: Swap citrus varieties, add crunchy toppings like toasted nuts or thinly sliced onion, or adjust sweetness to taste.
What you’ll need
With only a few ingredients, each component really shines. Gather:
- Fresh citrus: Oranges and grapefruit are classic; mix varieties for color and flavor.
- Goat cheese: Adds creamy, tangy richness.
- Honey: Sweetens the vinaigrette—local honey works well.
- White balsamic vinegar: Milder and lighter in color than dark balsamic so the citrus remains vibrant.
- Extra virgin olive oil: For body and a fruity, slightly peppery note.
- Fresh herbs: Mint and basil are excellent—cut into a chiffonade.
- Edible flowers (optional): For a pretty garnish, if available and safe to eat.
- Sea salt and black pepper: Finish and enhance the fruit’s natural sweetness.
Tips for selecting citrus
Citrus varieties arrive at different times of year, so mix and match what’s best when you shop. A few favorites:
Oranges: Navel oranges, including Cara Cara with its pinkish flesh, are low‑acid and sweet. Blood oranges add dramatic color and a sweet‑tart flavor when in season.
Mandarins and clementines: Small and sweet; add them in segments rather than slices.
Tangerines and tangelos: Offer honeyed sweetness and complex, bright flavor.
Grapefruit: Adds a pleasantly bitter contrast—use less grapefruit than sweeter citrus so it doesn’t dominate. Pink or Ruby Red grapefruit is sweeter than white varieties.
How to make citrus salad
Quick to assemble—ready in about 20 minutes—this salad brightens any meal. Follow these steps:
Step 1: Prep the citrus. Peel and slice fruits into 1/4‑inch rounds, removing seeds. To peel cleanly, trim the ends, stand the fruit on one cut end, and use a paring knife to remove peel and pith following the curve of the fruit.
Step 2: Make the vinaigrette. Whisk honey with white balsamic vinegar, then slowly whisk in extra virgin olive oil until emulsified. Season with sea salt and freshly ground black pepper to taste.
Step 3: Assemble. Arrange citrus slices on a platter, alternating colors and varieties. Drizzle with vinaigrette, scatter mint and basil, and season with a little extra sea salt and pepper. Finish with crumbled goat cheese and edible flowers if using. Serve immediately for best texture and flavor.
Serving ideas
This salad is delightful on its own with crusty bread, but it also pairs well with many mains:
- Seafood: Complements grilled or broiled fish, shrimp, or scallops with its bright acidity.
- Grilled meats: Cuts through richness from steak, pork, or lamb and balances smoky flavors.
- Brunch: A refreshing counterpoint on a brunch table next to quiches, omelettes, or frittatas.
FAQs and variations
- How far in advance can I prepare it? Assemble right before serving. You can make the vinaigrette up to 3 days ahead and store it chilled, and you can peel and slice citrus 2–3 days ahead in an airtight container. Herbs are best cut just before serving.
- Goat cheese alternatives: Feta is a good substitute for a saltier tang.
- Add texture: Toasted nuts like pistachios or pine nuts add crunch. Thinly sliced red onion, radish, or fennel work well too.
Mixed Citrus Salad — Recipe
Ingredients
- 4 large navel‑style and/or blood oranges
- 2 large grapefruit (preferably pink or Ruby Red)
- 2 tablespoons honey
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 5 large mint leaves, cut into chiffonade
- 5 large basil leaves, cut into chiffonade
- 1/4 cup crumbled goat cheese
- Sea salt and coarsely ground black pepper
- 3–4 edible flowers, such as chive blossoms (optional)
Instructions
- Peel the citrus and cut into 1/4‑inch slices, removing any seeds.
- In a small bowl, whisk honey and white balsamic vinegar. Slowly whisk in olive oil until emulsified. Season with sea salt and black pepper.
- Arrange citrus slices on a platter and drizzle with vinaigrette, using as much as you like.
- Scatter basil and mint, add extra salt and pepper if desired, top with crumbled goat cheese, garnish with edible flowers, and serve immediately.
Notes
To peel citrus easily, trim a small slice off each end, stand the fruit on a cut end, and use a paring knife to remove peel and pith following the fruit’s curve.
If using edible flowers, confirm they are safe to eat and pesticide‑free. Omit them if you or your guests have allergies or sensitivities.
Nutrition estimate (per serving)
Calories: 309 | Carbohydrates: 38 g | Protein: 4 g | Fat: 16 g | Fiber: 5 g | Vitamin C: ~108.5 mg
Nutrition information is an approximation.