Brûléed Citrus Salad with Herbed Yogurt, Feta, Pistachios, Pomegranate and Mint
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A Note from Feedfeed
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!
- Recipe Card
* 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.
Recipe Card
For the Citrus:
ingredients
- 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
ingredients
- 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:
ingredients
- fresh mint
- pomegranate arils
- 4 ounce block feta, sliced
- olive oil, for drizzling
- pinch sumac, optional
- pinch flaky salt
Method
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.