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Orange and Grapefruit Salad


This is great as a salad, dessert, or snack. I’ve provided a couple of ideas for Flying Olive Vinegars and Oils, but experiment. Spicy? Savory? Citrusy? What you like is the best combination! Barb L.

Yield: 6-8 Servings , depending on the size of your fruit


2 oranges (the oranges I used were gigantic)

2 pink grapefruit

1 Tbsp Flying Olive Grapefruit or Cranberry Pear Balsamic Vinegar

1 Tbsp Flying Blood Orange, Lemon, or Lime Extra Virgin Olive Oil

Sea Salt (I really love to use Salts-of-the-Earth’s Hawaiian Sweet and Salty Sea Salt*), to taste

Pepper, to taste

About 1 Tbsp fresh parsley, basil, or mint


Prepare the citrus fruit by cutting off the top and bottom of each fruit. Stand the fruit up on one of the ends. Place the fruit on a cutting board, and carefully slice off the peels along each side by slicing just under the bitter white pith. Then, slice the fruit into round pieces and alternate them on a platter or plate. Whisk together the Flying Olive Balsamic Vinegar and Flying Olive EVOO of choice. Add a pinch of salt and pepper to taste.  Drizzle over the fruit. Finish by sprinkling on the herbs. Serve.

Submitted by Barb L.

* Available at the Eastgate Store