Pink Grapefruit Salad

Pink Grapefruit Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

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The astringency of the grapefruit is balanced out by the sweetness of the dressing. Excellent as a starter or served alongside a main dish.

  • 6 Pink Grapefruits
  • 2 Tablespoons Sugar
  • 1 Small Dried Red Chile
  • 4 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Ground Sumac
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Sweet Onion (Sliced Very Thin)
  • 1 Large Head Leaf Lettuce
  • 1 Cup Basil Leaves
  • 1 Cup Sliced Radishes
  • 1/4 Cup Shaved Parmesan Cheese
  1. With a small sharp knife slice off top and bottom of 5 of the grapefruits. Cut down the side of each grapefruit, following its natural line, to remove the skin and white pith. Over a small-size bowl, cut between the membranes to remove the individual segments. Place in a colander to drain and gently squeeze any remaining juices into a small-size saucepan.
  2. Squeeze enough juice from the last grapefruit to bring the juice in the pan up to 1 1/4 cups. Add sugar and chile. Bring to a boil. Reduce heat to medium and simmer about 30 minutes until sauce thickens and you have about 5 tablespoons remaining. Remove from heat and set aside to cool. Whisk in olive oil, lemon juice, sumac, and kosher salt.
  3. To assemble salad, place grapefruit segments, onions, lettuce, basil, radishes, and Parmesan in large-size bowl. Toss. Pour over 3/4 of dressing. Toss very gently. Add remainder of dressing if salad seems dry or refrigerate remaining dressing to save for another leafy salad.
  4. Serve immediately
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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