Summer Citrus Salad

This recipe was created by the amazingly talented Stacie from Salad & Sandals, and features our Spring Citrus Dressing.

Check out her website for more delicious recipes and inspiration!

Summer Citrus Salad
Print Recipe
Summer Citrus Salad
Print Recipe
Servings Prep Time Cook Time
4-6servings 25min 5min
Servings Prep Time
4-6servings 25min
Cook Time
5min
Ingredients
  • Salad ingredients
  • 1 container (142g) baby arugula
  • 2 peaches
  • 1 large shallot
  • 1/2 cup shelled pistachios roughly chopped
  • 1/4 cup pomegranate arils
  • 1/4 cup feta cheese crumbled (omit for vegan option)
  • fresh dill to top
  • Dressing ingredients
  • 1/4 cup Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1/2 blood orange juice and zest
  • 1 tsp dijon mustard
  • 1/2 tsp fresh dill chopped
  • 1/2 cup Frescolio Blood Orange Infused EVOO
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Ingredients
  • Salad ingredients
  • 1 container (142g) baby arugula
  • 2 peaches
  • 1 large shallot
  • 1/2 cup shelled pistachios roughly chopped
  • 1/4 cup pomegranate arils
  • 1/4 cup feta cheese crumbled (omit for vegan option)
  • fresh dill to top
  • Dressing ingredients
  • 1/4 cup Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1/2 blood orange juice and zest
  • 1 tsp dijon mustard
  • 1/2 tsp fresh dill chopped
  • 1/2 cup Frescolio Blood Orange Infused EVOO
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Instructions
Dressing
  1. Combine everything but the EVOO and mix well.
  2. Slowly drizzle in the EVOO while stirring until dressing thickens. Add salt and pepper to taste. Cover & refrigerate until needed.
Salad
  1. In a large dish, arrange the shallot, pistachios, pomegranate arils, and feta over top of the arugula.
  2. Using either a BBQ or grill pan, heat to medium. Remove the pit from the peaches and cut into thick slices. Lightly brush on some of the blood orange infused EVOO. Place onto hot grill and allow to cook for a couple minutes per side, until slightly charred. Arrange on top of the salad and sprinkle with fresh dill to taste.
  3. Remove the dressing from the fridge and stir it up again to make sure the oil is well mixed. Drizzle over the salad and serve.
Recipe Notes

This recipe uses our Blood Orange Infused EVOO and our Sicilian Lemon White Balsamic Vinegar. You could also try any of the following products for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.