I love this salad for its simplicity and elegance. It comes together in just 15 minutes, yet looks and tastes like something from a gourmet brunch. The mix of sweet and tart citrus, mellowed with a drizzle of honey and olive oil, feels refreshing and refined. It works wonderfully as a palate cleanser, a side dish, or even a light dessert. Plus, I can easily adapt it depending on what fruits are in season.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 navel oranges, peeled and sliced 1 ruby red grapefruit, peeled and segmented 1 lemon, zested and juiced 2 tablespoons honey 2 tablespoons extra virgin olive oil 10 fresh mint leaves, chopped
Directions
I begin by peeling and slicing the oranges into thin rounds or bite-sized segments. For the grapefruit, I segment it to remove the membranes and keep the pieces juicy and clean.
Using a microplane, I zest the lemon and set it aside, then juice the lemon for that tangy brightness.
In a large bowl, I combine the sliced citrus fruits with the lemon zest.
I drizzle the honey and olive oil over the fruit and gently toss everything to coat without breaking up the slices.
I finish by adding chopped mint leaves and giving it one last light mix.
For the best flavor, I cover the salad and let it chill in the refrigerator for about 30 minutes before serving.
I sometimes add blood oranges or tangerines when they’re in season for extra color.
A sprinkle of toasted almonds or pistachios adds a crunchy contrast.
For a savory twist, I’ve added a few crumbles of feta or goat cheese.
I occasionally mix in thin slices of fennel or cucumber for added freshness.
When I want a little heat, a pinch of chili flakes balances beautifully with the sweetness.
Storage/Reheating
This salad is best enjoyed the day it’s made. If I need to store it, I keep it covered in the fridge for up to 24 hours. The citrus may release more juice as it sits, so I give it a gentle toss before serving. I don’t recommend freezing or reheating it, as the texture of the fruit will suffer.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a few hours ahead and keep it chilled. I add the mint just before serving to keep it fresh and vibrant.
Can I use bottled lemon juice?
I prefer fresh lemon juice for its brightness, but in a pinch, bottled juice will work. I’d still try to use fresh zest if possible for maximum flavor.
What can I use instead of honey?
I’ve used maple syrup or agave as alternatives, especially when I want to keep it vegan. The sweetness level stays nicely balanced.
How do I segment a grapefruit cleanly?
I use a sharp knife to cut off the top and bottom, then slice away the peel and white pith. I cut along the membranes to release the segments without any bitterness.
Is this salad kid-friendly?
Yes! The bright colors and natural sweetness usually appeal to kids, especially if I use sweeter citrus like mandarins or cara cara oranges.
Conclusion
This citrus salad is a perfect example of how a few simple ingredients can come together to create something special. I love the contrast of juicy fruit, fragrant mint, and the sweet-tart dressing—it’s light, refreshing, and beautifully versatile. Whether I’m serving it at brunch or just want a healthy side, it’s a dish that always lifts the mood.
