Light, bright and dazzling to the eye! The tantalizing sweet notes of orange and the tartness of grapefruit are topped by a drizzle of honey, fresh thyme and orange in a light vinaigrette, making for one beautiful citrus salad.
Salads don’t need to be complicated to be wonderful, often simple is best. And this combination is a perfect example. A handful of ingredients create a spectacular salad ready for a fresh vinaigrette, one that can be whipped up in minutes.
It starts with slices of navel oranges and grapefruit sprinkled with fresh thyme leaves and crumbled feta. Then it’s dressed with a vinaigrette made from freshly squeezed orange juice along with the zest, plus honey, rice vinegar, additional thyme leaves to carry that herbal aromatic layer.
To easily peel the oranges and grapefruit, cut off the ends so the fruit sits flat on your cutting board. Then using a sharp knife, slice from top to bottom following the curve of the fruit, removing the peel. Trim away any excess peel then you’re ready to slice.
If you opt to whisk the vinaigrette, give the thyme leaves a quick chop to release their oils, optimizing their flavor. And a quick way to remove those tiny thyme leaves – grab the stem starting at the top and pull downward, removing the leaves as you go.
Bold enough to stand on its own, this salad can also easily share the table as a side. It’s a simple dish that will surely brighten your day!
Citrus Salad with Orange, Honey, and Thyme Vinaigrette
For the Orange, Honey, and Thyme Vinaigrette:
1-½ teaspoon orange zest, from 1 large orange
¼ cup freshly squeezed orange juice, about ½ of a large navel orange
½ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons honey
½ teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
To make the vinaigrette:
Combine the orange zest with the orange juice in a small processor or blender with the olive oil, rice vinegar, honey, thyme leaves, kosher salt and black pepper. Process until well blended.
Makes about 1 cup of vinaigrette.
For the salad:
4 large navel oranges
2 small grapefruit
½ teaspoon fresh thyme leaves
3 to 4 tablespoons crumbled feta
Using a sharp knife, peel the oranges and the grapefruit, removing as much of the pith as possible. Slice the fruit into ¼” slices.
Arrange the citrus in a single layer on a platter.
Sprinkle with the thyme leaves and drizzle about 4 to 6 tablespoons of the vinaigrette over the top of the oranges and grapefruit.
Scatter the crumbled feta over the top. Serve chilled or at room temperature.
Serves 4 to 6.
Citrus Salad with Orange, Honey, and Thyme Vinaigrette
Equipment
- Blender or small food processor
Ingredients
- For the Orange, Honey and Thyme Vinaigrette:
- 1-½ teaspoon orange zest, from 1 large orange
- ¼ cup freshly squeezed orange juice, about ½ of a large navel orange
- ½ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- ½ teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For the citrus salad:
- 4 large navel oranges
- 2 small grapefruit
- ½ teaspoon fresh thyme leaves
- 3 to 4 tablespoons crumbled feta
Instructions
- To make the vinaigrette:
- Combine the orange zest with the orange juice in a small processor or blender with the olive oil, rice vinegar, honey, thyme leaves, kosher salt and black pepper.
- Process until well blended. Makes about 1 cup of vinaigrette.
- To make the salad:
- Using a sharp knife, peel the oranges and the grapefruit, removing as much of the pith as possible. Slice the fruit into ¼” slices.
- Arrange the citrus in a single layer on a platter.
- Sprinkle with the thyme leaves and drizzle about 4 to 6 tablespoons of the vinaigrette over the top of the oranges and grapefruit.
- Scatter the crumbled feta over the top. Serve chilled or at room temperature.
