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Author Notes: This salad was entered into a trial contest by Adele Hagan, a friend of Merrill's from cooking school. The recipe brings together all the qualities we want in a salad -- it's crisp, juicy, salty, sweet and herbal. One tweak we'd suggest is soaking the onion slices in water for 10 minutes and draining them before adding them to the salad. Otherwise you'll spend the rest of your day feeling like a dragon. —Food52
Serves 4 to 6
- 2 sweet red grapefruits
- 1 medium cucumber, halved lengthwise and thinly sliced
- 1 small red onion, thinly sliced
- 3/4 cup kalamata olives (halved if they're large)
- 2 tablespoons good balsamic vinegar
- 1 cup crumbled feta
- Using a very sharp knife, cut the ends from the grapefruits, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a large bowl, remove the segments, cutting between the membrane. Halve the segments.
- To the grapefruit add the cucumber, onion, olives and mint. Pour in the vinegar, season with salt and toss to mix. Divide among 4 to 6 plates or one large platter, and sprinkle with feta.
- This recipe is a Community Pick!
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