Summer Citrus Salad
Summer Citrus Salad
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
A vibrant celebration of seasonal produce, this Summer Citrus Salad is a masterclass in flavor balance and textural contrast. Built upon a bed of fresh mixed greens, the salad features succulent orange segments and plump, pitted cherries, offering a burst of natural sweetness and juiciness. Crumbled feta introduces a creamy, tangy counterpoint, while toasted pine nuts lend a warm, nutty crunch to elevate the mouthfeel. The dish is finished with a velvety emulsion of extra virgin olive oil, balsamic vinegar, and honey, creating a delicate vinaigrette that ties all components together. A whisper of avocado oil adds a buttery richness, while salt and freshly cracked pepper heighten the overall flavor profile. Plated with finesse, this salad is a refreshing yet sophisticated addition to any summer menu.
Equipment Needed
Large Bowl
Small Bowl
Whisk
Knife
Cutting Board
Ingredients
4 cups mixed greens
1 orange, peeled and segmented
1/2 cup cherries, pitted
1/4 cup crumbled feta cheese
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
Optional: a few drops of avocado oil
Instructions
In a large bowl, combine the mixed greens, orange segments, and cherries.
In a separate small bowl, whisk together the olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
Drizzle the dressing over the salad.
Top with crumbled feta cheese and toasted pine nuts.
Serve immediately.
Notes
You can use other types of citrus fruits, such as grapefruit or mandarin oranges. To toast the pine nuts, place them in a dry skillet over medium heat and cook for 2-3 minutes, or until golden brown. Be careful not to burn them. This salad is best served fresh.