There are days — weeks, even — during the winter where it feels like the sun never even peeks through the clouds. When I want a little sunshine, I turn to citrus salad to brighten my day (winter is peak citrus season). There are so many varieties to choose from at the store, which means I get to make an even prettier salad.

In this citrus salad I pair all of that gorgeous fruit with the fresh, green flavor of fennel and mint leaves, a little bite from some shallots, and some buttery Castelvetrano olives (don’t worry, olive-haters — they’re optional!). The fruit is so juicy and flavorful that it doesn’t need much more than a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of flaky salt to tie it all together. It tastes as delicious as it looks — and it looks pretty freaking incredible.

Why you’ll love it

Key ingredients in citrus salad

Helpful swaps

Storage and make-ahead tips

Citrus salad is best made fresh, but you can prep the citrus and refrigerate it in separate containers a few hours ahead of time if needed. Refrigerate leftovers in an airtight container for up to two days.

Citrus Salad

Served 4 to 6

3 medium mixed oranges such as blood orange, navel, and Cara Cara, peeled and cut into supremes or rounds

2 medium ruby or oro blanco grapefruits, peeled and cut into supremes

1 medium mandarin orange, peeled and cut into rounds

1 medium fennel bulb, halved, cored, and thinly sliced

1 medium shallot or 1 small red onion, halved and thinly sliced (about 1/2 cup)

1/4 cup pitted Castelvetrano olives, smashed or sliced (optional)

1/4 cup fresh mint leaves, torn if large

1/4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (1 medium lemon)

Flaky salt

Freshly ground black pepper

1. Gently toss peeled and cut medium oranges, grapefruits, mandarin orange with sliced fennel bulb and shallot together in a large bowl.

2. Transfer onto a serving platter. Top with 1/4 cup smashed pitted Castelvetrano olives, if using, and 1/4 cup fresh mint leaves. Drizzle with 1/4 cup extra-virgin olive oil and 2 tablespoons lemon juice. Sprinkle with flaky salt and black pepper.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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