About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- Yield:Serves 4
- Active time: 15 minutes
- Total time:15 minutes
- 3 blood oranges
- 3 minneolas or tangerines
- 1 naval or cara cara orange
- 1 white grapefruit
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- Kosher salt
- 2 tablespoons minced fresh mint leaves
- 3 ounces feta cheese, crumbled
- Cracked black pepper
Peel citrus using a knife to remove as much white pith as possible. Slice into wheels about 1/4-inch thick, discarding any seeds. Layer fruit on a large serving platter, overlapping slices.
Whisk together olive oil, vinegar and honey and season with salt. Drizzle vinaigrette over salad and garnish with mint, feta and pepper. Serve immediately.