Citrus salad with olives from Dinner: Changing the Game (page 375) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Za'atar chicken with lemon yogurt; Turkish lamb chops with sumac, tahini, and dill; Coconut kofte kebabs; Roasted hake with crispy mushrooms; Pasta carbonara torte with tomatoes and sage; Lemony pasta with chickpeas and parsley; Black bean skillet dinner with quick-pickled red onion and lime crema

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for mint.

  • teandoranges on March 10, 2026

    A nice version of citrus salad. I did use green olives will skip them next time, distracted from the visual presentation and the taste of the citrus - flaky sea salt a must though!

  • bernalgirl on February 02, 2025

    This was perfect for a winter brunch, although I left out the olives, elthe chile and mint are lovely with in-season citrus. I used a pomelo, navel oranges, and a blood orange.

  • meduff on January 15, 2019

    This is the prettiest salad I have ever made. The smell from the oils in the peel on a very cold and very rainy day made my kitchen smell so good. The bits of mint added a hint of sweetness and another pretty pop of color. I used red grapefruit, and the following varieties of oranges; blood, cara cara, and navel. Instead of regular olive oil I used a Blood Orange olive oil. I did not add the olives. In my mind it also took away from the wow factor of this very simple but very beautiful salad. I had this great citrus that I wanted to let shine all on its own. This dish came together in no time. Still a little longer than Melissa Clark says but not too much longer. It took me a total of 15 minutes. This would be a great salad to serve on a warm sunny day . I would miss the blood oranges in the summer. They sure brightened my salad today.

  • saarwouters on July 27, 2018

    Skipped the olives and added some sumac. Great side dish!

  • westminstr on January 26, 2018

    Used blood oranges and skipped the olives. Aleppo pepper and smoked salt. So good!

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