Grapefruit with Olive Oil and Sea Salt Recipe (2024)

Also good with blood oranges. Or if you're caffeinated enough to handle a mandolin, shave some fennel and red onion into it.

Melissa, this is my absolutely favorite way to enjoy grapefruit. I also drizzle some good syrupy balsamic vinegar and if my avocados are just ripe, I toss some as well. Grapefruit is the most underappreciated fruit imo. Thanks for featuring it here.

So simple, could eat it every day. I used Villa Manodori black pepper-infused olive oil.

Spaniards have been drizzling olive oil over sliced citrus, sprinkled with a coarse salt, for ages. Add a few drops of sweet or dry anís liquor to really brighten things up!

Citrus alone, like this is terrific, but we use it t spark all kinds of salads. Our go-to is the "WE" west-east salad: Prepare your usual American salad - tomato, cucumber, celery, arugula or any green leaf. Add fresh sections of mandarins or cara-cara or any orange citrus. Dress Asian-style with salt, pepper, rice vinegar, and sesame oil. Toss in some grapes, too.

This is close to what my mother, a marchigiana, used to do with citrus fruit in the summer. Very strong olive oil, lemon juice, salt too, but also with a big grind of black pepper to cover, then marinate overnight. A dish from the province of Macerata.

I once had a grapefruit tree in my backyard. When I would make salad, I always cut up a grapefruit or two as an ingredient, added salt and pepper, red wine vinegar and a good olive oil. It was always the highlight of my day.

I love this as a side dish for fish. It is particularly good with Melissa Clark’s “Sheet-Pan Roasted Fish With Sweet Peppers” which she says works with a wide variety of fish (hake, cod,salmon, tuna, …). We loved it with halibut.

Grapefruit are my favorite citrus and this is the perfect way to prepare them. We added them to a salad of Romaine, black pepper and freshly grated Asiago. Superb!

The salt really balances the citrus. To me, this was a novel concept. I used white grapefruit from my tree, which leans bitter, but it still worked.

Great!

This was a hit at a potluck brunch. I bought Maldon Flaky Sea Salt at Wegman's. I used whatever EVOO I had at home.

I can't wait to try this, but I had a version of this nearly thirty-five years ago made with navel oranges, and I will never forget it. I watched an Italian friend prepare it from a huge bag of oranges that he had brought to a pot luck. He peeled the oranges, pulled them into sections, removed the looser parts of the pith, put them in a large bowl, salted them and tossed them with some olive oil--all without measuring. Heaven!!

A superb addition to the Thanksgiving lineup as it adds a lightness and zest. Will do this again.

Really wonderful as a refreshing, mid-morning snack after working in the garden. Thanks!

Citrus alone, like this is terrific, but we use it t spark all kinds of salads. Our go-to is the "WE" west-east salad: Prepare your usual American salad - tomato, cucumber, celery, arugula or any green leaf. Add fresh sections of mandarins or cara-cara or any orange citrus. Dress Asian-style with salt, pepper, rice vinegar, and sesame oil. Toss in some grapes, too.

Melissa, this is my absolutely favorite way to enjoy grapefruit. I also drizzle some good syrupy balsamic vinegar and if my avocados are just ripe, I toss some as well. Grapefruit is the most underappreciated fruit imo. Thanks for featuring it here.

This is close to what my mother, a marchigiana, used to do with citrus fruit in the summer. Very strong olive oil, lemon juice, salt too, but also with a big grind of black pepper to cover, then marinate overnight. A dish from the province of Macerata.

My family is a big eater of citrus in salads. We make one with tangerines, onion, olive oil, a little wine vinegar,salt and pepper. Simple,but my Sicilian family loves it, and honestly it will pair well with many meals as will the one mentioned above. I cannot wait to try this grapefruit salad. :)

Spaniards have been drizzling olive oil over sliced citrus, sprinkled with a coarse salt, for ages. Add a few drops of sweet or dry anís liquor to really brighten things up!

This makes an excellent first course or palate-cleansing third course for a dinner party. I add thinly sliced radishes and sprinklings of fresh mint. Very pretty.