Make the Most of Blood Orange Season with This Salad

 

It’s blood orange season, and that means pure sunshine in citrus form. These ruby-red beauties are sweet, tangy, and so vibrant they practically demand a starring role on your plate. If you haven’t grabbed some yet, head out and pick up a whole bag, you’ll thank yourself later.

 I discovered a simple blood orange arugula salad online, then altered the salad ingredients and tweaked the dressing to give it extra brightness and depth. The result? One of the most delicious, refreshing salads I’ve ever made. It’s light enough to serve alongside any dinner without weighing anyone down, yet packed with flavor that makes it feel special. 

Blood Orange Arugula Salad with Feta­

Slightly adapted from lingeralittle.com 

 Blood Orange Vinaigrette

3 T. freshly squeezed lemon juice

3 T. freshly squeezed Melissa’s blood orange juice

1½ t. blood orange zest

4½ T. extra-virgin olive oil

1½ t. Melissa’s minced garlic

½ t. sugar

¼ t. sea salt

 Salad

6 c. arugula

1½ c. romaine

2 T. fresh mint, chopped

¾ c. red onion, thinly sliced

¾ c. Kalamata olives, halved

¾ c. feta cheese, crumbled

4 Melissa’s blood oranges, peeled and sliced or cubed

 Whisk together the lemon juice, blood orange juice, blood orange zest, olive oil, and garlic in a small jar or bowl.

 Combine the arugula, spinach, mint, red onion, Kalamata olives, and feta in a large salad bowl. Toss gently to combine.

Peel the blood oranges and either slice or cut them into bite-sized pieces. Arrange them over the salad.

 When ready to serve, drizzle with the vinaigrette and toss gently.

 Notes

Although blood oranges are the star here, you can easily substitute navel oranges if that’s what you have.

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Maroulosalata: A Fresh Twist on Greek Salad

I’ve always been a salad enthusiast—honestly, I’ve never met one I didn’t enjoy. I thought I’d tasted every variation out there until I stumbled upon Maroulosalata, a Greek lettuce salad that’s a refreshing departure from the classic Greek salad I know so well. What won me over? Its simplicity, the burst of flavor from fresh dill, and how quickly it comes together. Crisp, light, and vibrant, this salad is destined to be a summer staple in my kitchen—and I’m betting you’ll feel the same!

Maroulosalata (Greek Lettuce Salad)

 1 head romaine lettuce

3 green onions, chopped

¼ c. + 1 t. Melissa’s fresh baby dill, chopped

¼ c. feta cheese, crumbled

 For the Dressing:

2 T. olive oil

Juice of 1 lemon*

¼ - ½ t. kosher salt

 A key tip for this salad: your lettuce must be completely dry for the best texture and flavor. A salad spinner is your best friend here! Start by washing the romaine lettuce, then chop it finely using a lettuce knife (a plastic one that works great to avoid browning, you can find one here). Spin it repeatedly in the salad spinner until it’s bone-dry. Transfer the lettuce to a salad bowl, mixing bowl, or whatever you’ll use to toss it, and pop it in the fridge for 30 minutes to chill.

 Once chilled, take the lettuce out and toss in the chopped green onions, ¼ cup of fresh dill, and crumbled feta.

For the dressing, grab a small bowl and combine the remaining 1 teaspoon of dill, olive oil, fresh lemon juice, and kosher salt. Whisk it briskly until the mixture emulsifies into a bright, zesty dressing. Drizzle it over the salad, toss everything together, and serve right away.

 This recipe makes two generous side salads or one satisfying main dish.

 

The crisp romaine, tangy feta, and aromatic dill paired with that simple lemony dressing—it’s a match made in heaven. I love how fast it comes together, leaving me more time to enjoy the sunshine. Trust me, this Maroulosalata will be your go-to for warm-weather meals!

* I used the juice of a Melissa's Bergamot orange and it was FANTASTIC!!

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