Citrus Salad with Champagne White Wine Vinaigrette
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This is one of those recipes that proves simple can be stunning.
Just slices of citrus — blood oranges, navel oranges, grapefruit — layered on a platter like little jewels. Add a sprinkle of pomegranate seeds and fresh mint, and suddenly it feels like something you’d see at a beautiful brunch table.
But the real magic is in the drizzle.
Instead of traditional extra virgin olive oil, I love using our Lemon Olive Oil here. It adds a soft citrus brightness that gently enhances the fruit without overpowering it. Paired with Champagne White Wine Vinegar, it creates a light vinaigrette that feels clean and fresh.
A tiny touch of raw honey if you like things a bit sweeter. A pinch of sea salt to bring everything into balance. And maybe a few cracks of black pepper for contrast.
It’s refreshing. It’s elegant. It works as a starter, a side dish, or even a light dessert.
And it reminds me that sometimes the most beautiful dishes are the simplest ones.
Citrus Salad with Champagne White Wine Vinaigrette
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A vibrant citrus salad featuring blood oranges, navel oranges, grapefruit, and pomegranate seeds, finished with Lemon Olive Oil and Champagne White Wine Vinegar for a bright and refreshing vinaigrette.
Ingredients
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2 blood oranges, peeled and sliced
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2 navel oranges, peeled and sliced
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1 grapefruit, peeled and sliced
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¼ cup pomegranate seeds
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Fresh mint leaves, chopped
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2 Tbsp Lemon Olive Oil
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1 Tbsp Champagne White Wine Vinegar
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1 tsp Franklin Raw Honey (optional)
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Pinch of sea salt
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Freshly ground black pepper (optional)
Optional
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Add thinly sliced fennel for a subtle crunch.
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Sprinkle with toasted pistachios for texture.
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Top with fresh burrata for a heartier version.
Directions
Peel and slice the blood oranges, navel oranges, and grapefruit into thin rounds. Remove any seeds and arrange the slices on a serving platter.
Sprinkle pomegranate seeds evenly over the citrus slices.
Garnish with freshly chopped mint leaves.
In a small bowl, whisk together Lemon Olive Oil, Champagne White Wine Vinegar, honey (if using), and a pinch of sea salt until well combined.
Pour the vinaigrette evenly over the citrus salad.
Finish with a few cracks of black pepper if desired. Serve immediately.
Recipe Note
Tracey’s Notes
- Lemon Olive Oil enhances the citrus without making the salad overly tart.
- Use a sharp knife to remove the peel and white pith for the prettiest presentation.
- This is beautiful for brunch tables, holiday gatherings, or as a light first course.