Formentera Citrus Salad with Mint and Olives
This Formentera Citrus Salad is a refreshing blend of tangy citrus fruits, aromatic mint, and rich olives that captures the essence of Mediterranean flavors. Perfect for a light lunch or as a vibrant side dish.
Equipment
- Chef's knife
- Cutting board
- Mixing bowls
- Citrus juicer
- Whisk
- Measuring spoons
Ingredients
- 2 medium oranges approx. 280g / 10oz
- 1 large grapefruit approx. 450g / 16oz
- 2 medium lemons for juice, approx. 100g / 3.5oz
- 1/4 cup Kalamata olives pitted and halved, approx. 40g / 1.4oz
- 1/4 cup fresh mint leaves roughly chopped, approx. 10g / 0.35oz
- 1 small red onion thinly sliced, approx. 70g / 2.5oz
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey approx. 21g / 0.75oz
- Salt and pepper to taste
Instructions
- Begin by preparing the citrus fruits. With a sharp knife, slice off the top and bottom of each orange and grapefruit. Stand the fruit on one end and, following the curve of the fruit, carefully cut away the peel and white pith. Over a bowl, slice between the membranes to release the citrus segments. Squeeze the remaining membranes to extract any additional juice.
- In a large mixing bowl, combine the citrus segments and any collected juice.
- Add the thinly sliced red onion and Kalamata olives to the bowl with the citrus.
- In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, and honey until well combined. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the citrus, olives, and onion. Toss gently to coat everything evenly.
- Sprinkle the chopped fresh mint leaves over the salad and give it a final gentle toss to distribute the mint throughout.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
Notes
For the best flavor, use the freshest citrus fruits available. If you prefer a less sweet salad, you can reduce the amount of honey or substitute it with a splash of balsamic vinegar. This salad is naturally gluten-free and vegan-friendly as long as vegan honey substitute is used. The salad can be refrigerated for up to 2 hours before serving, which will intensify the flavors. However, it's best enjoyed fresh.