Recipe: Mixed Citrus Salad with French Feta and Mint, Cumin Vinaigrette

This recipe comes to us from our friend Kristin Cole. For more of her yummy recipes, check out her website


1 Ruby grapefruit
2 Valencia oranges
1 Minneola
1/2 shallot, shaved finely
small piece of French feta (smoother, milder taste), crumbled
10 Castelvetrano olives, pitted & cut into quarters
handful of almonds, toasted & chopped
sprig of mint, leaves torn
2 T olive oil
1 T red wine vinegar
1 t ground cumin
1/2 t honey or agave
pinch of salt


Start by cutting the ends off the citrus and squeezing the juice into a small bowl. Stand fruit on one of its flat ends and cut away a section of the peel by gently moving the knife downwards and following the shape of the fruit. Continue this around the whole fruit and discard the rinds. Cut the fruit in half lengthwise and lay the two halves on their flat sides. Cut slices that resemble a half moon. Peel shallot and cut or shave thin slices. Place these in the citrus juice for 5-10 min to marinate and eliminate pungency. To make the dressing, combine the last five ingredients in a jar and shake. On a blank canvas, arrange your beautiful citrus salad like you would an abstract piece of art. Lay down one type of citrus at a time, then the shallots, olives, feta, almonds and mint leaves. Drizzle dressing