Citrus Salad with Onions and Feta

Adapted from Smitten Kitchen’s Mixed Citrus Salad with Feta and Mint

I served this salad with kale and orzo soup. I was really unsure about this salad. I thought onions and goat cheese would taste weird, but I was wrong and am so glad I tried this recipe. All of the flavors went so well together. Everyone liked it and it was so healthy, refreshing, pretty, and new. I will definitely make this again for company.

Serves 4-6 people as a side

Citrus (I used 1 pomello, 2 oranges, 1 blood orange, and 2 grapefruit)
thinnly sliced red onion
feta cheese, crumbled

2 T. olive oil
2 T. red wine vinegar
a pinch of kosher salt
2 T. of  excess fruit juices, squeeze a half slice of each fruit

Peel fruit with a knife, being sure to remove all the white from the flesh. Cut each citrus to circular wheels. Lay onto the serving plate. Meanwhile, place red onion into a small bowl, squeeze half a slice of each fruit into the bowl to soften the onion and to reserve for the dressing.  Place onion and feta over the citrus. To make the dressing, combine the olive oil, vinegar, salt, and juices. Mix well and serve over the salad.


One comment

  1. I’m big into simple citrus salads like this…here’s a recipe from a good friend/fab chef from Malta: take orange segments (blood oranges would be great if you could find them), mix with rock salt, excellent olive oil, arugula leaves, thinly sliced red onion and some pinches of red pepper flakes ( to taste)…simple and so, so good…perfect summery-on-the-patio type of dish

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