Citrus Salad with Herbs
Melissa Clark shares her recipes for vibrant citrus salad and one-pan, pizza-inspired chicken skillet. TODAY, March 14, 2017.
Nathan Congleton / TODAY
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I think of this citrus salad as the winter version of a platter of summer tomatoes. It's got the same sweet juiciness and a similar vibrant flavor. And, just like that bowl of multi-hued heirlooms, this is also one of the prettiest and easiest salads you can whip up.

Technique tip: Don't try to make this salad too far ahead. Once cut, the citrus fruit lose juices fast. You've got about a 30 minutes window before your attractive salad turns into a soggy mess.

Swap option: In an ideal world, you'd mix up the colors a bit – choosing deep red blood oranges, pink Cara Caras and regular oranges along with some grapefruit. Feel free to use whatever sweet citrus you've got, any mix will be delicious.


    • 3 small oranges or 3 large tangerines
    • 1 white or pink grapefruit
    • 3 tablespoons extra-virgin olive oil
    • Flaky sea salt to taste
    • Crushed red pepper flakes or freshly ground black pepper, to taste
    • 1/4 cup good quality olives (black or green, or a combination), pitted and sliced, optional
    • 2 tablespoons fresh mint or cilantro leaves, chopped


1. Cut the peels off all the citrus: Using a sharp paring knife, trim a slice off the top and bottom of each piece of fruit. Stand the fruit on a cut end and then trim off all the rest of the skin and pith, tilting the knife as you cut, so it follows the curve of the fruit. The aim is to remove all of the white pith, but as little of the vibrant flesh as possible.

2. Slice the peeled fruit into rounds, and then use the tip of your knife to pick out any seeds. Arrange the fruit on a platter.

3. Drizzle the olive oil over the citrus, and then season it with flaky sea salt and red or black pepper to taste. Top with the olives if using, and mint and serve.

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