After a whirlwind trip around Ireland, my husband and I are back in Germany with his parents for a few days until we have to fly back to the States. Still being on vacation, I’m going to keep this one short and sweet… kind of like this recipe.
I’ll tell you guys all about our trip and the amazing food we enjoyed when we’re settled back home. (Stay tuned for a fantastic Guinness Shepherd’s Pie for St. Patrick’s Day).
I can remember the first time I had a blood orange. It was when I was in college and taking an Italian language and history course in Italy. Our first stop in country was Taormina, Sicily. Incredible beaches, colorful flowers cascading from window boxes, old cobblestone streets, and oranges and lemons the size of your freakin’ head! Everywhere we stayed, the rooms were filled with bowls of enormous blood oranges. I remember peeling the first one and being shocked by the fruits deep blood-red juice that dripped down my fingers. I popped a wedge in my mouth, and it was pure bliss. So incredibly sweet and juicy – it was unlike any orange I had ever tasted.
I came back to the States and was disappointed that I couldn’t find blood oranges. Or on the rare occasion when I did, they were completely tasteless and you’d have to run over them with a truck before you could extract any amount of juice from them. Fortunately, I’ve been seeing them around more often and with much better quality. Nearly every farmers market carries them and many general grocery stores carry them now during the season.
When selecting blood oranges, make sure to select those that are firm to the touch and heavy for their size. The rind will be red-blushed and darker patches, which are common, have no effect on the taste of the fruit – just make sure those spots are not spongy or moldy and you’re good to go!
This Blood Orange Salad is super easy to make and packs a wonderful visual impact – they’re like little gems on a plate! The sweet blood oranges pair perfectly with the salty feta, and the red onion and mint add another fabulous dimension of flavor and color. Drizzled with homemade White Balsamic Vinaigrette and you have a simple dish that’s packed with a ton of fresh flavors.
- 4 blood oranges
- ½ small red onion, thinly sliced
- 3 ounces feta, crumbled
- 2 tablespoons mint, roughly chopped
- Cut the rind and pith off of each orange. Slice into ¼-inch rounds and/or wedges.
- Arrange and plate the oranges, top with sliced red onion, feta, and mint. Drizzle with White Balsamic Vinaigrette. Serve and enjoy!
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Whisk well all of the ingredients together in a small bowl, until fully incorporated.
WOW! Great photo and the salad looks amazing. We have never tried combining a citrus fruit with mint and feta cheese, but it’s defiantly on our recipes to cook list! 🙂
Thanks! It’s a great combination – sweet from the orange, a bit of salt from the feta, and a nice clean finish with the mint. I hope you enjoy 🙂
This is literally the classiest blood orange salad I have ever seen. It is sooo elegant…and the flavour combo is sensational!
Is your holiday really over? It only feels like yesterday when you were messaging me from the airport!
Thanks Nagi. My vacation is not quite over yet. It went by entirely way too quickly, but I got some fantastic ideas for recipes that I can’t wait to share with everyone!
You have inspired me! I read your post just as I was running out the door last night to go to Trader Joe’s and guess what they had? Blood Oranges! I am so excited to make your beautiful salad!! Thank you!
Yay! I’m so glad you picked some up! I hope you enjoy 🙂
This is such a simple dish, but it looks delicious. We love the new specialty balsamic vinegar and olive oil stores opening up nearby.
I love all those specialty stores opening up too! Try a tasting if you can! 🙂
Mmmmmm… white balsamic vinaigrette! So tasty. I must admit I have never had a blood orange, but I love that your recipe really allows for the blood oranges to shine! I feel like in the blogosphere people are always making cocktails out of blood oranges. Nice to see a salad. 🙂 I can’t wait to hear all about your trip!
Oh give them a try if you find them – they’re so wonderful!
Oh wow, you and I are on the same wavelength with the citrus salad. 🙂 Love yours – looks sooo delicious!
It would appear that we are 🙂 Thanks for your kind words Marissa. You’re citrus salad looks and sounds incredible!
I just bought some blood oranges, I’m going to make this beautiful salad.
I hope you enjoy! 🙂
Glad you guys are having great time in Europe! I love blood orange, but never made a salad with it! Need to try this one, looks fresh and delicious! Pinned of course 🙂
Thanks Mira! I hope you give blood oranges in a salad a try – they’re super yummy!
Wow … this is so beautiful to look at, Kathleen. I love that it’s sooo simple to make and yet looks just exquisite.
I can’t ‘believe you can’t get blood oranges in the US!
So happy you’ve had a good time over here in Europe! 🙂
Thanks Helen! We’re having such a great time! We do have blood oranges in the States – they’re finally starting to get more popular so they’re becoming more prevalent and tastier – yay!:)