Make this  BLOOD ORANGE, FETA & BASIL SALAD and it will automatically add a little ray of sunshine into your winter life!


Blood Orange, Feta & Basil Salad

Blood Orange, Feta & Basil Salad

This  BLOOD ORANGE, FETA & BASIL SALAD is the perfect way to start this citrus week off with a bang. We are in single digit degrees lately here in Chicago, which means it is like (-) 100 with the wind chill factor!  I decided to put the  focus on citrus based recipes over the next two weeks to add a little ray of sunshine to our winter lives.   This is absolutely, hands down, one of my most favorite salads ever!  I found this recipe over at Smitten Kitchen back in 2010 when I needed a little winter pick me up! I changed up a few things and added a few things to make it more mine, but either way this recipe is for sure a “Little Ray of Sunshine”!  I have been making this BLOOD ORANGE, FETA & BASIL SALAD a few times a year since then. Please do not be afraid to mix fruit with savory ingredients like basil, cheese or onion. This salad is all about the quality of the fresh ingredients.

Blood Orange

Blood Orange

 Here lies the only problemblood oranges  have a short season. The blood orange season usually starts in December and goes until March.  I have been able to find blood oranges at the following grocery stores here in Chicago: Whole Foods, Mariano’s & Caputo’s.  I usually can find them at the end of December to mid February.  Too short right?!? These heavenly fruits at times are grown and shipped from California, but most of the time they are coming from the Mediterranean.  If by chance you cannot find blood oranges you can use a mixture of other citrus fruits such as ruby red grapefruit, clementine’s, Caracara oranges, etc. which I have done on several occasions. Make this  BLOOD ORANGE, FETA & BASIL SALAD and you will get a sense of being in Sicily among the citrus trees and warm sea breezes!

Orange, Feta & Basil Salad

Orange, Feta & Basil Salad

View my video below to see how to remove peel of oranges and slice oranges to make a beautiful salad!

How To “De-Peel” an orange for a recipe.


A gorgeous salad that will brighten up any winter day! Blood oranges, crumbled feta, Kalamata olives and fresh chopped basil are combined to create a little ray of sunshine!
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  1. 5-8 Blood Oranges (You can also use pink grapefruit, Caracara or Mineola oranges or tangerines.
  2. 2 ounces feta cheese, crumbled
  3. 1/2 cup pitted Kalamata olives, halved
  4. 1-2 tablespoons red onion, finely chopped
  5. 2 tablespoons fresh basil, chopped
  6. Salt,freshly ground pepper and crushed red pepper to taste
  7. 2-3 tablespoons high quality olive oil
  1. Prepare your citrus fruits by slicing the top end of the orange off, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Place your fruit on one of its now-flat surfaces and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free. (see La Mia Tabella's "how to" video.
  2. Turn the fruit back on its side and cut it into 1/4-inch thick slices, removing any seeds and thick white stem as you do.
  3. Spread the fruit slices out on a platter. Sprinkle crumbled feta over them, then the onion and then the Kalamata olives and finally the fresh chopped basil.
  4. Drizzle a high quality olive oil over the top and season with salt, fresh ground pepper and some crushed red pepper.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
La Mia Tabella




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