sicilian citrus salad

This citrus salad will make you feel as if you're on the Sicilian coast. Think bright, juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It's vibrant, simple and wonderfully fresh.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: Italian


  • 1 small shallot, minced (about 2 tbsp)
  • 1/4 cup red wine vinegar
  • kosher salt and freshly ground pepper
  • 7 oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
  • 1 grapefruit
  • 12 castelvetrano olives, pitted and finely chopped
  • 1/3 cup pistachios, shelled and chopped (about 3 tbsp)
  • 6 tbsp extra-virgin olive oil, plus more if needed
  • chopped parsley, for garnish


  1. In a small bowl, combine the shallot with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.
  2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about 1/4” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.
  3. Drain the shallots, reserving 2 tbsp of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.
  4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.


salad recipe inspired by Catania in San Diego


Keywords: citrus salad, sicilian citrus salad, winter salad, orange, blood orange, grapefruit, castelvetrano olives, pistachios, olive oil, chili oil