The orange slices are bright and sweet; the red grapefruit adds a tartness that keeps the whole plate from being too gentle. The balsamic goes on last; a drizzle, not a dressing, just enough to add depth and a slight acidity that sharpens the fruit’s natural flavors rather than competing with them. Two plates, assembled in minutes, good as a salad or as an appetizer before something more substantial.
This is the kind of recipe that reminds you that simplicity is a skill, not a shortcut. The quality of the citrus is the only variable worth thinking about. Use the best you can find, give each slice room on the plate, and let the balsamic do its work.
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Key Ingredients in This Recipe
- Red grapefruit
- Orange
- Balsamic vinegar
- Mint
How to Make Citrus Salad with Balsamic Vinegar
The only thing you need for this salad to is to section the orange and grapefruit and after that, your decorating skills will kick in. The more you practice this sectioning, the better you’ll get at it. I prefer to use a small knife, like a paring knife or a fillet knife that is flexible. With larger knife you may get slices that are less round; especially when you not yet that experienced. As long as you try to cut away the rind and the pith. The latter is the bitter part. Start with a shallow cut, you can always cut around the fruit again. When you start thick you may cut too much away. Don’t forget to take that tiny white fuss out of the center of the slice.
Once you have cut both the orange and the grapefruit, arrange the slices the way you prefer. Drizzle with balsamic vinegar and sprinkle some roughly cut mint over the salad. Ready to serve.
Other Recipe with Citrus Fruit to Try
- Citrus, Chicken and Greens Salad
- Creamy Pasta with Citrus and Tarragon
- White Chocolate Mousse with Mandarin.
When you try this recipe, let us know.
Citrus Salad with Balsamic Vinegar
Pin Recipe FacebookIngredients
- 1 orange
- 1 red grapefruit
- 1 teaspoon balsamic vinegar
- fresh mint, roughly chopped
Instructions
- Peel the orange and the grapefruit. Use a sharp knife and cut off the ends. Then carefully cut downwards, following the curve of the fruit and remove skin and pith. Start thin and see how thick the skin is. Adjust for the next cuts.
- Cut the orange and the grapefruit in slices, try to get the same thickness for all.
- Transfer the slices to a serving place, alternate orange and grapefruit slices.
- Drizzle with balsamic vinegar and sprinkle with roughly chopped fresh mint leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.