Prepare to embark on a culinary journey that will transport you straight to the sun-drenched coastlines of Italy with this vibrant and refreshing Blood Orange and Rocket Salad. Imagine a dish that combines the tangy sweetness of blood oranges, the peppery bite of rocket leaves, and the creamy richness of feta cheese - all dancing together in a symphony of flavors that will make your palate sing. This isn't just a salad; it's a gourmet experience that promises to elevate your everyday dining from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 blood oranges, peeled and segmented
- 4 cups rocket (arugula)
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Carefully peel the blood oranges, removing all white pith. Using a sharp knife, segment the oranges by cutting between the membrane to release clean, juicy segments.
- Wash the rocket (arugula) leaves thoroughly under cold running water. Gently pat dry using clean paper towels or a salad spinner to remove excess moisture.
- Thinly slice the red onion using a sharp knife, creating delicate, translucent rings or half-moons.
- In a large salad bowl, spread the fresh rocket leaves as a vibrant green base for the salad.
- Arrange the blood orange segments evenly across the rocket leaves, creating a beautiful citrusy contrast.
- Sprinkle the thinly sliced red onion over the oranges and rocket.
- Crumble the feta cheese over the salad, allowing small chunks to distribute naturally.
- In a small bowl, whisk together olive oil and balsamic vinegar to create a simple vinaigrette.
- Drizzle the vinaigrette evenly over the salad, ensuring all ingredients are lightly coated.
- Season with salt and freshly ground black pepper to taste.
- Gently toss the salad to combine all ingredients without bruising the delicate rocket leaves.
- Serve immediately to enjoy the freshest flavors and crisp texture of the ingredients.
Tips
- Choose peak-season blood oranges for the most intense, sweet-tart flavor. Look for fruits that are firm but yield slightly when gently squeezed.
- When segmenting oranges, use a sharp, clean knife and work over a bowl to catch any delicious juices that can be added to your vinaigrette.
- For the freshest rocket, buy organic if possible and use immediately after washing. The leaves should be bright green and crisp.
- To prevent wilting, dress the salad just before serving and toss gently to maintain the delicate texture of the rocket leaves.
- For an extra flavor boost, consider toasting some pine nuts or adding a drizzle of honey to the vinaigrette for complexity.
- Serve this salad chilled or at room temperature for the best taste experience, and pair with a crisp white wine for a truly Mediterranean moment.
Nutrition Facts
Calories: 257kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
