Citrus Salad with Orange, Honey, and Thyme Vinaigrette

Light, bright and dazzling to the eye! The tantalizing sweet notes of orange and the tartness of grapefruit are topped off by a drizzle of honey, fresh thyme and orange in a light vinaigrette, making for one beautiful citrus salad.

Course Salads

Servings 4 to 6 servings

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.

Notes

You can make the vinaigrette ahead of time and prep the citrus a day or two before. Then you're ready to assemble right before serving.