Spring Salad with Blood Oranges and Farmstand Feta

by Hara Dretaki

To mix it up, you can swap out the blood oranges with navel oranges, clementines, or granny smith apples.


  • 1 fennel bulb, sliced paper-thin
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. brown rice vinegar
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh chives, chopped
  • 4 medium radishes, trimmed and shaved
  • 1 blood orange, peeled and segmented
  • 1/4 cup Mermaid Farm farmstead feta cheese, crumbled
  • 1/4 cup black olives, pitted and sliced Kosher salt and freshly ground black pepper to taste
Spring Salad with Blood Oranges and Farmstand Feta

Elizabeth Cecil

In a medium bowl, whisk together oil, vinegar, lemon juice, chives and fennel fronds. Add in the fennel and radishes to the vinaigrette, toss well, and season with salt and pepper. Add in blood oranges and cover the bowl with a paper towel. Allow the flavors to meld together by refrigerating for at least 30 minutes. Before serving, add the feta and olives. Serve on a chilled plate to keep the salad crisp.

Recipe yields 4 servings