Go Back
–+ servings
Citrus – Pomegranate Salad
4.34 from 6 votes
Print

Citrus – Pomegranate Salad

Nothing refreshes like this Greek salad of citrus, pomegranate and mint. It’s the perfect foil for any rich meal and a wonderful example of the vibrant but simple Mediterranean Diet. Remember to use extra virgin Greek olive oil and sea salt for the best flavor!
Course meze, salad
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword citrus, Diane Kochilas, pomegranate, seasonal fruit, seasonal vegetables
PREP TIME 15 minutes
SERVES 6

Ingredients

  • 2 navel or other eating oranges
  • 2 blood oranges
  • 1 grapefruit
  • 1 pomegranate
  • 2 tablespoons extra virgin Greek olive oil
  • 1 teaspoon Greek honey
  • 1 tablespoon lemon juice or red wine vinegar
  • Smoked or regular Greek sea salt to taste
  • Black pepper to taste
  • 3 tablespoons julienned fresh mint leaves

Instructions

  1. Peel the oranges and grapefruit. Cut the citrus into rings and set aside.
  2. Cut the pomegranate in half across the middle and place the cut side in the palm of your hand. Have a bowl ready. Using a tablespoon, tap vigorously on the exterior of the fruit, letting the arils fall into the bowl.
  3. Whisk together the olive oil, vinegar, honey, smoked or regular sea salt and black pepper until smooth.
  4. Set the citrus slices decoratively on a platter, alternating between the colors of the orange, blood orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with the mint. Serve.