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Citrus Salad with Mint and Red Onions

Citrus Salad with Mint and Red Onions

Chef notes

When I first began frequenting farmers’ markets, it seemed as if I discovered a new type of citrus on each visit. Beyond the standard Valencia and seedless oranges of my childhood, there were Cara Cara and blood oranges, pink grapefruits and kumquats—the varieties seemed endless. United in this citrus salad, they’re a kaleidoscope of colors and a mouth-watering mélange of flavors.


  • 1 pink grapefruit
  • 1 yellow grapefruit
  • 2 Cara Cara or navel oranges
  • 2 blood oranges
  • 1/2 small red onion, cut into thin rings
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 8 kumquats, thinly sliced crosswise and seeded
  • 2 tablespoons chopped fresh mint, plus small leaves for garnish
  • Lime wedges for garnish



Grate 1 teaspoon zest from one of the grapefruits and 2 teaspoons zest from one or two of the oranges. Set the zest aside.


Using a sharp knife, cut a thin slice off both the stem end and the blossom end of each grapefruit and orange to reveal the flesh. Stand a grapefruit upright on a work surface. Using a small, sharp knife, and working from the top to the bottom of the fruit, cut off the peel and white pith in wide strips, following the contour of the fruit. Invert the fruit and trim away any white pith on the opposite end. Repeat with the remaining grapefruit and all 4 oranges. Then cut the fruits crosswise into ¼-inch-thick slices and remove any seeds.


Arrange the citrus slices, alternating the colors, on a serving platter. Strew the onion evenly over the top. Set aside.


In a small bowl, whisk together the grapefruit and orange zests, then whisk in the oil, orange juice, vinegar and honey to make a vinaigrette. Season with salt and pepper.


Drizzle the vinaigrette evenly over the citrus and onion slices. Scatter the kumquats over the top and sprinkle with the chopped mint. Garnish with the lime wedges and mint leaves. Serve.

Reprinted with permission from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, Oxmoor House 2015.