This vibrant Citrus Salad combines orange and grapefruit slices with homemade honey-balsamic vinaigrette, fresh herbs, crumbled goat cheese, and a sprinkling of sea salt and cracked pepper. It’s a simple way to dress up fruit for a light lunch, brunch, or side dish that’s a refreshing departure from the ordinary.
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Why This Recipe is A Keeper
- Visual Appeal: The vibrant hues of the citrus fruits, from the pinks and reds of grapefruit to the bright oranges and yellows of navel oranges, make this salad a feast for the eyes.
- Great Flavor: This recipe balances a variety of flavors, from the sweet and tangy notes of mixed citrus fruits to the rich taste of goat cheese, all tied together with fresh herbs and honey-balsamic vinaigrette.
- Versatility: You can serve this salad as a starter, a light lunch, or a side dish to complement a wide range of main courses. The recipe also can be made year-round, making the most of citrus fruits that are available in various seasons.
- Customizable: This recipe is a canvas that you can easily make your own! Whether you prefer sweeter fruit or more tangy citrus varieties, experiment with what’s fresh at the market to find the mix of flavors you like best. You can also build off of the base recipe to include crunchy add-ins, like nuts or sliced onion.
What You’ll Need
With so few ingredients in this simple Citrus Salad, the flavor of each really gets a chance to shine. Here’s what you’ll need:
- Fresh Citrus. Use several of your favorite citrus varieties, such as oranges and grapefruit, for a beautiful array of colors and mix of sweet and tangy flavors. (See “Tips for Selecting Citrus” for more info.)
- Goat Cheese. Adds a creamy texture and tangy flavor to the salad. (If you have extra goat cheese in the package, try my Roasted Cauliflower Souffles or Bacon and Goat Cheese Popovers!)
- Honey. Adds a light sweetness to the vinaigrette. I love using local wildflower honey for its delicate herbal notes.
- White Balsamic Vinegar. I prefer white balsamic vinegar {affiliate link} over dark here for its milder flavor and clear appearance. Since the vinaigrette remains light in color, the vibrant citrus can pop on the platter.
- Extra Virgin Olive Oil. Good-quality olive oil adds a fruity and slightly peppery flavor to the vinaigrette and gives it body.
- Fresh Herbs. Fragrant mint is a classic pairing with citrus and the basil brings a peppery bite to the dish. Cut the herbs into a chiffonade.
- Edible Flowers (optional). The photos for this post include chive blossoms picked from a friend’s garden. If you have edible flowers on hand, they add a beautiful finish to the salad. (Learn more in Flowers You Can Eat from Gardener’s Supply Company.)
- Sea Salt and Black Pepper. Season the vinaigrette with fine sea salt and freshly ground pepper. For an extra pop of flavor, I sprinkle a bit more salt and pepper on top of the salad before serving, using flaked sea salt like Maldon {affiliate link} for extra texture. The salt enhances the fruit’s natural sweetness and develops the juices, while the pepper adds depth.
Tips for Selecting Citrus
With varying citrus varieties arriving year-round, the salad is not limited to any particular season. Here are some of the types I like to use:
Oranges. I almost always use navel oranges in this salad and especially love the Cara Cara variety, which is low in acid with a beautiful pink-red flesh. Blood oranges, with their sweet-tart flavor and stunning color, are a favorite of mine, but their season only runs from December to April.
Mandarin Oranges, such as clementines are a delicious option (we always get a crate of them around the holidays!). Since they’re so small, I usually add them to the salad in segments rather than slices.
Tangerines have a stronger citrus flavor than most oranges with a honey-like sweetness. Tangelos, a hybrid of tangerines and either grapefruit or pomelos, offer a robust, sweet-tart taste that’s both complex and refreshing.
Grapefruit adds a bitter contrast against the sweet citrus, but it can overpower the salad if used in too great a proportion. I like to use half the quantity of grapefruit than sweeter citrus varieties so that it’s a supporting flavor. Pink or Ruby Red grapefruit varieties will add a touch of extra sweetness compared to white grapefruit.
To explore more, check out A Complete Guide to Citrus Fruits from The Spruce Eats.
How to Make Citrus Salad
Ready in under 20 minutes, this salad is one of my go-to’s for beating the summer heat or brightening up the winter blues. Here’s how to make it.
Step 1: Prep Your Citrus. Start by peeling and slicing your chosen fruits, cutting them into 1/4-inch thick slices, and removing any seeds.
To peel citrus cleanly, slice off the ends of the fruit, stand it upright on one end, and use a paring knife to follow the fruit’s curvature, trimming away the peel and bitter white pith.
Step 2: Make the Vinaigrette. In a small bowl, combine the honey and white balsamic vinegar, whisking to blend. Gradually pour in the extra virgin olive oil, continuing to whisk until the mixture is well emulsified. Add sea salt and black pepper, adjusting the seasoning to taste.
Step 3: Assemble the Salad. Arrange the citrus slices on a serving platter, alternating varieties and colors for a pretty presentation. Generously drizzle with the honey-balsamic vinaigrette, ensuring each slice gets a touch of dressing.
Top the salad with the mint and basil, followed by a few extra pinches of salt and pepper. To finish the Citrus Salad, sprinkle crumbled goat cheese over the citrus slices and add a few edible flowers, if you’re using them. For the best flavor and texture, serve the salad immediately.
Serving Ideas
While I’ve eaten this salad many times on its own for a light lunch with a slice of crusty bread, it’s also a delicious accompaniment to other dishes. Here are some ways to pair it:
- With Seafood: Serve the salad alongside grilled or broiled seafood dishes, like salmon, shrimp, or scallops. The citrus notes balance rich seafood varieties and enhance those that are more delicately-flavored.
- With Grilled Meats: The acidity of the salad cuts the richness of grilled meats, such as steak, pork, and lamb. Citrus also balances the smoky, charred flavors from the grill with a pop of freshness.
- For a Brunch Spread: This salad is a refreshing option for brunch, where its bright flavors can shine alongside richer items like quiches, omelettes, or frittatas (such as my Smoked Salmon Frittata).
FAQ’s and Variations
- How far in advance can I prepare the citrus salad? It’s best to assemble the salad right before serving to keep the flavors vibrant and prevent the fruit from becoming soggy. You can, however, prep the components in advance.
- You can make the vinaigrette up to 3 days in advance, stored in a tightly-covered container in the fridge. Before serving, give it a good shake or whisk to ensure the ingredients are well emulsified again, as separation may occur over time.
- You can also peel and slice the citrus 2-3 days in advance. Tightly wrap the sliced fruit in plastic wrap and store it in an airtight container in the refrigerator.
- For the best flavor and aroma, I don’t recommend chiffonading the herbs in advance.
- What alternatives can I use for goat cheese? Feta cheese is a great alternative for a salty, tangy contrast.
- How can I add more texture to the salad? Toasted nuts are a great addition to this salad–we like pistachios or pine nuts best. You can also add thinly sliced red onion, shallot, radish, or fennel for contrasting flavor and crunch.
Mixed Citrus Salad
Ingredients
- 4 large navel-style and/or blood oranges
- 2 large grapefruit (preferably pink or Ruby Red)
- 2 tablespoons honey
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 5 large mint leaves , cut into chiffonade
- 5 large basil leaves , cut into chiffonade
- 1/4 cup crumbled goat cheese
- sea salt and coarsely ground black pepper
- 3-4 edible flowers, such as chive blossoms (optional, for garnish)–see note
Instructions
- Peel the citrus (see note below) and cut the fruit 1/4-inch thick slices, removing any seeds you see.
- In a small bowl, whisk together honey and balsamic vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season to taste with fine sea salt and black pepper.
- Arrange citrus slices on a platter. Drizzle with as much honey-balsamic vinaigrette as you like, making sure that you get some of the dressing on all of the slices between the layers of fruit. (Depending on the size of the fruit, you might not need all of the vinaigrette.)
- Sprinkle with basil, mint, and additional sea salt and black pepper, to taste. (I like to use flaked sea salt to finish.) Top salad with crumbled goat cheese and serve immediately.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
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This looks so fresh and delicious! I love using balsamic to add some acidity, yum!
Simply gorgeous! LOVE the edible flower garnish – what kind of flower is it? I think I need to bring some florals into my food!
I love how refreshing this salad is! I have never made a citrus salad but those colors are calling my name! Plus, honey balsamic vinaigrette sounds so delicious!
What a stunning salad! Perfect summer side dish.
Yum! Perfect for a hot, humid NJ day like today!
Thanks, Deb! It is definitely refreshing!