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TANGY GRAPEFRUIT AND FETA SALAD
03

TANGY GRAPEFRUIT AND FETA SALAD

NUTRITION
HEALTHY RECIPES
Mar 06, 2025

TANGY GRAPEFRUIT AND FETA SALAD

Tangy Grapefruit and Feta Salad is a refreshing and vibrant dish that perfectly balances citrusy, sweet, and savoury flavours. The juicy grapefruit segments bring a natural tartness, which is beautifully complemented by the creamy, salty feta cheese. A drizzle of honey and olive oil enhances the freshness, while black pepper adds a subtle hint of spice. This salad is light yet satisfying, packed with vitamins, antioxidants, and healthy fats. It’s a fantastic choice for a quick lunch, appetiser, or side dish, making it perfect for warm-weather meals. With its minimal ingredients and no-cook preparation, this salad is both effortless and elegant. Whether enjoyed alone or paired with grilled fish or chicken, it offers a refreshing contrast of textures and flavours that will leave you feeling energised and nourished.

RECIPE CATEGORY

 

Salad, Appetiser, Side

SERVING SIZE

 

1

CUISINE

 

Mediterranean, Californian

PREPARATION/TECHNIQUES

 

No-Cook, 5 Ingredients or Less, Quick & Easy

OCCASION/HOLIDAY

 

Spring, Summer, Brunch, Casual Dinner, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

 

Healthy, Vegetarian, Gluten-Free, Low Carb, High Fibre

DISH TYPE

 

Salad

INGREDIENTS

These are the following ingredients for Tangy Grapefruit and Feta Salad:

 

  • ½ grapefruit, segmented
  • 1 tablespoon feta cheese, crumbled
  • ½ teaspoon olive oil
  • ¼ teaspoon honey
  • ¼ teaspoon black pepper
  • ½ cup mixed greens

FULL NUTRITIONAL INFORMATION

 

  • Calories: 110 kcal
  • Protein: 3g
  • Carbohydrates: 9g
  • Dietary Fibre: 2g
  • Sugars: 6g
  • Fat: 7g
  • Saturated Fat: 2g
  • Sodium: 150mg
  • Potassium: 250mg
  • Vitamin C: 35mg
  • Calcium: 60mg
  • Iron:8mg

PREPARATION

 

  • Segment the Grapefruit: Peel the grapefruit and separate the segments, removing any seeds or membranes for a smooth texture.
  • Prepare the Feta: Crumble the feta cheese into small, bite-sized pieces for even distribution.
  • Assemble the Salad: Place the mixed greens in a bowl or on a serving plate.
  • Add the Grapefruit and Feta: Arrange the grapefruit segments over the greens, then sprinkle the crumbled feta cheese on top.
  • Make the Dressing: In a small bowl, whisk together the olive oil, honey and black pepper until well combined.
  • Drizzle the Dressing: Pour the prepared dressing evenly over the salad for a balanced flavour.
  • Serve and Enjoy: Eat immediately as a fresh, tangy appetiser or side dish.

PREP TIME

 

5 minutes

COOKING TIME

 

None

TIPS

 

  • Choose ripe grapefruit: Ensures the best balance of sweetness and tartness.
  • Use high-quality feta: Choose block feta for a richer, creamier texture.
  • Whisk dressing well: Ensures all ingredients blend for even flavour.
  • Serve immediately: Prevents the greens from wilting and maintains freshness.

VARIATIONS

 

  • Add crunch: Sprinkle toasted almonds, walnuts or pumpkin seeds for texture.
  • Boost protein: Include grilled chicken or shrimp for a more filling salad.
  • Enhance sweetness: Add pomegranate seeds or thinly sliced apples.
  • Leafy alternative: Swap mixed greens for spinach, arugula or butter lettuce.

PREPPING AND STORAGE

 

  • Short-Term Storage: Store undressed salad in an airtight container in the refrigerator for up to 12 hours.
  • Keep Dressing Separate: Store dressing separately and drizzle just before serving.
  • Not Recommended for Freezing: The texture of greens and grapefruit will deteriorate when thawed.

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Albany, Auckland
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