Blood Orange Salad with Red Onion & Mint

The salad starts by supreming blood oranges, a technique that removes the peel and membranes to yield clean citrus segments while pressing out extra juice for flavor. These vibrant orange pieces are combined with finely sliced red onion and a generous handful of chopped fresh mint and thyme, infusing herbal freshness. Roughly chopped pistachios introduce a crunchy textural contrast. Olive oil, sea salt, and black pepper dress the salad lightly to balance flavors.

The optional addition of feta cheese adds a creamy, salty element that complements the sweet citrus and bite of onion, but it can be omitted or substituted for a vegan version without losing the salad's essence. This combination creates a bright, layered salad with varied textures and distinctive flavors best served fresh.

This salad works well as a light starter, side dish, or accompaniment to richer mains, providing a palate-cleansing citrus note. The recipe is flexible—if blood oranges are unavailable, other orange varieties or grapefruit can be used. Different herbs can also be tried according to personal preference.