Florida grapefruit works brilliantly in this Florida grapefruit and feta salad recipe – where you might normally see tomato or watermelon. It’s light and refreshing. In fact, the mint works so well with both the taste of the Florida grapefruit and the saltiness of the feta and olives. It’s a cracking salad on its own, but terrific with a side of grilled oily fish like mackerel or salmon.
Ingredients (serves 4)
To make the dressing:
2tbsp sherry vinegar
2tbsp lemon juice
¼tsp pink peppercorns, crushed
4tbsp good extra virgin olive oil
3 Florida grapefruits
1 small Lebanese cucumber, halved lengthwise, seeded and thinly sliced (or any cucumber if not)
3 small shallots, very thinly sliced
100g cup kalamata olives (halved if they’re large)
Small bunch of mint, leaves picked
180g organic feta, thinly sliced into shards.
Method
Using a very sharp knife, cut the ends from the Florida 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.
Add the cucumber, onion, olives and mint to the Florida grapefruit.
Pour in the vinegar and lemon juice, season with salt and toss to mix. Divide among four to six plates or one large platter, and top with the feta.
Recipe courtesy of Gizzi Erskine for Florida Grapefruit
