Citrus Salad with Castelvetrano Olive Relish

Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, and somehow make a grey day feel extravagant. This recipe is best with a medium-bodied, balanced olive oil without too much pepper or grassiness. Cru di Cures from Lazio is just perfect.

You can make the relish a day or two beforehand, so long as you don’t add the nuts or the parsley until you’re ready to serve.


SERVES: 4 as an appetizer or side
TIME: 45 minutes


  1. Preheat the oven to 325°F / 160°C. Spread the nuts on a baking sheet and toast for 5-6 minutes. Allow to cool, then coarsely chop and set aside.
  2. In a medium bowl, mix together the bits of castelvetrano olives, 3 tbsps of the olive oil, shallot, red wine vinegar, peperoncini, and black pepper.
  3. Top and tail the citrus, then stand each fruit on one end and slice off the remaining peel. Cut the naked fruit into pinwheels, each about 1 cm / 1/3 inch thick. Remove and discard any seeds. Arrange the slices in a single layer on a wide platter and sprinkle with salt flower.
  4. Add a layer of the thin slices of fennel on top of the slices of citrus.
  5. Add the parsley and nuts to the olive mixture and stir gently to combine. Spoon evenly over the citrus slices, then drizzle generously with more olive oil.
  6. Serve the citrus salad at room temperature with a side of bread to mop up the juices.