Sicilian Citrus & Fennel Salad with Honey-Lemon Vinaigrette

This isn’t your sad desk salad—it’s bold, juicy, and dripping with Mediterranean drama.

This salad tastes like it belongs on a veranda in Palermo, preferably served by someone who insists you take seconds. With a mix of citrus, fennel, fresh figs, and a zippy honey-lemon dressing, it hits that sweet spot between refreshing and complex. The red onion adds bite, the figs add luxury, and if you top it with goat cheese? Well, now you’re just showing off.

Ingredients

• 2 navel oranges

• 2 blood oranges (if you can find them)

• 2 Cara Cara oranges

• 2 grapefruits

• 1 small red onion, very thinly sliced

• 1 small fennel bulb, very thinly sliced

• 2–3 fresh figs, diced (optional but encouraged)

• ⅓ cup grapeseed oil (or olive oil if that’s what you’ve got)

• Zest of 1 lemon

• Juice of 2–3 lemons

• 2 tablespoons honey or date syrup

• 1–2 tablespoons of seasoning mix: garlic, salt, pepper, and red pepper flakes

• Optional: crumbled goat cheese for topping

How to Make It

Step 1: Prep the Citrus Like You Mean It
Using a sharp paring knife, remove the peel and pith from all the citrus fruits. Yes, it takes time. No, it’s not negotiable.
Slice each fruit into rounds or half-moons and place gently in a large serving bowl.

Step 2: Add the Crunch
Thinly slice the red onion and fennel—paper thin if possible. This isn’t the time for thick cuts. Add to the bowl with the citrus.

Step 3: Fig It Up
Dice your fresh figs and toss them in. They add a rich, honeyed bite that cuts the acidity like a charm.

Step 4: Make the Dressing
In a small bowl, whisk together grapeseed oil, lemon zest, lemon juice, honey or date syrup, garlic, salt, pepper, and red pepper flakes. It should taste like sunshine with just enough kick.

Step 5: Toss and Top
Pour the dressing over the salad and gently toss until everything is well coated.
If you’re feeling indulgent, crumble some goat cheese on top for that creamy-salty finish.

Step 6: Serve and Savor
Serve chilled as a vibrant side dish or a light main course. Perfect for brunches, dinner parties, or when you want to eat something beautiful without turning on the stove.

Aunt Loretta’s Notes

• This salad holds up in the fridge for a few hours, so it’s great to prep ahead.

• No figs? Add thin slices of pear or a sprinkle of pomegranate seeds.

• If you’re using goat cheese, add it just before serving so it stays intact.

• Don’t skimp on the lemon zest—it’s the backbone of the whole thing.