Description
A refreshing and vibrant winter citrus salad combining the bright flavors of blood and Cara Cara oranges with the sweetness of dates, briny Castelvetrano olives, creamy sheep’s milk cheese, and crunchy pistachios, finished with a citrusy olive oil dressing and flaky sea salt.
Ingredients
Citrus
- 3 blood oranges
- 3 Cara Cara oranges
- 1 lemon
Other Produce
- 1 shallot
Fruits & Nuts
- Medjool dates
- Pistachios
Cheese & Olives
- Castelvetrano olives
- Sheep’s milk cheese (about 1/4 cup, shaved)
Oils & Seasonings
- Extra virgin olive oil (2 tablespoons)
- Flaky sea salt (to taste)
Instructions
- Prepare the oranges: Using a sharp knife, remove the pith and peel from all oranges by cutting from top to bottom, following the contour of each fruit carefully to preserve as much flesh as possible. Slice 2 blood oranges and 2 Cara Cara oranges into 1/4-inch-thick crosswise rounds. For the remaining 2 oranges (1 blood orange and 1 Cara Cara), cut between the membranes to remove individual segments.
- Slice the shallot: Cut the shallot in half and thinly slice each half vertically using a mandolin to create feathery, delicate slices.
- Prepare olives and dates: Gently smash the Castelvetrano olives with the back of a knife to remove pits, then roughly chop them. Remove pits from Medjool dates, then cut each date in half, and slice each half into thirds or quarters vertically.
- Assemble the salad: Arrange the citrus slices in overlapping layers on a serving plate. Scatter the chopped dates, sliced shallot, and olives evenly over the citrus base. Sprinkle pistachios on top for added texture.
- Add cheese and finish: Using a vegetable peeler, shave the sheep’s milk cheese over the assembled salad. Drizzle with extra virgin olive oil and season with flaky sea salt to taste. Optionally, zest or squeeze a little lemon for an extra citrusy brightness before serving.
Notes
- Use a sharp knife to carefully peel oranges to avoid wasting fruit.
- Medjool dates add natural sweetness, adjust quantity to taste.
- Castelvetrano olives offer mild, buttery flavor—substitute with green olives if unavailable.
- Sheep’s milk cheese can be replaced with feta or ricotta salata if desired.
- This salad is best served fresh to maintain citrus juiciness and texture.
- Flaky sea salt enhances the texture and flavor—regular salt can be used sparingly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
