Brûléed Citrus Salad with Herbed Yogurt, Feta, Pistachios, Pomegranate and Mint


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Bring on all that fresh citrus! We used Shun Cutlery to get perfect jewel-toned citrus rounds which we brûléed with a bit of sugar before laying them on top of an herbed yogurt.  We finished this bright and vibrant salad with fresh pomegranate (check out how to prep one like a boss here!), salty feta, fresh mint, sumac, olive oil, pistachios and flaky salt. It hits on all the key flavors and textures!

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* Note:  If you do not own a culinary torch, you can skip this part of the recipe and adapt by adding a small drizzle of honey on top of the finished salad to bring out some of the sweetness.  Alternatively, you can add the citrus to a sturdy baking pan and sprinkle it with sugar and broil it in the oven for a few minutes, but keep a very close eye so it does not burn.

Prep time 20mins
Cook time 15mins
Serves or Makes: 4-6

Recipe Card

For the Citrus:


  • 1 large ruby red grapefruit, rind and pith removed and cut into thin slices
  • 1 large large navel orange, rind and pith removed and cut into thin slices
  • 1 lemon, rind and pith removed and cut into thin slices
  • 1 lime, rind and pith removed and cut into thin slices
  • 2 tablespoons sugar

For the Herbed Yogurt


  • 1 1/2 cups full fat Greek yogurt
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 2 tablespoons minced chives
  • Kosher salt and freshly ground black pepper, to taste

For Topping:


  • fresh mint
  • pomegranate arils
  • 4 ounce block feta, sliced
  • olive oil, for drizzling
  • pinch sumac, optional
  • pinch flaky salt


  • Step 1

    Place the prepared citrus on a rimmed baking sheet and sprinkle with sugar. Using a culinary torch, torch the citrus until golden brown.* Set aside.

  • Step 2

    Meanwhile, make the herbed yogurt by placing all ingredients in a medium sized bowl and stirring until combined. Season to taste with salt and pepper.

  • Step 3

    Spread the yogurt on the bottom of platter and top with brûléed citrus, mint, pomegranate arils, pistachios and feta. Drizzle with olive oil, sumac and flaky salt and serve immediately.