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!
For the Citrus:
- 1 large ruby red grapefruit, rind and pith removed and cut into thin slices
- 1 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
- 11/2 cups full fat Greek yogurt
- 1 tablespoon Sherry vinegar
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 2 tablespoons minced chives
- salt and pepper, to taste
- fresh mint
- pomegranate arils
- 4 ounce block feta, sliced
- olive oil, for drizzling
- pinch sumac (optional)
- pinch flaky salt
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.
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.
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.
* 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.