Description
A fresh and vibrant citrus and fennel salad combining the juicy sweetness of grapefruit, Cara Cara, and blood oranges with the crisp texture of thinly sliced fennel and creamy mozzarella, tossed in a tangy balsamic vinaigrette.
Ingredients
Scale
Fruits
- 1 large grapefruit, peeled & sliced into rounds
- 2 Cara Cara oranges, peeled & sliced into rounds
- 3 blood oranges, peeled & sliced into rounds
Vegetables & Cheese
- 1 fennel bulb, thinly sliced, with some fronds reserved
- 8 ounces mozzarella, sliced
Dressing
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon kosher salt
Instructions
- Arrange the ingredients: Arrange the grapefruit, Cara Cara oranges, blood oranges, mozzarella slices, and thinly sliced fennel on a serving plate in an appealing pattern.
- Add fennel fronds: Sprinkle the reserved fennel fronds over the top to add an aromatic, fresh garnish.
- Prepare the vinaigrette and dress the salad: In a small bowl, briskly whisk together the olive oil, balsamic vinegar, and kosher salt until emulsified. Drizzle the vinaigrette over the salad right before serving to maintain freshness and vibrant flavors.
Notes
- Use fresh, ripe citrus fruits for the best flavor and juiciness.
- Thinly slicing the fennel helps soften its crunchy texture and mellow its licorice flavor.
- The salad is best served immediately after dressing to avoid sogginess.
- You can substitute mozzarella with burrata for a creamier texture.
- This salad is naturally gluten free and vegetarian.
