Ruby grapefruit, orange and basil salad

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

  • 35 mins cooking
  • Serves 6
  • Print


Ruby grapefruit, orange and basil salad
  • 2/3 cup (160ml) balsamic vinegar
  • 1/3 cup (75g) firmly packed brown sugar
  • 6 ruby grapefruit (1.5kg)
  • 4 oranges (960g)
  • 1/2 cup (60g) pecans
  • 100 gram fetta
  • 1 cup loosely packed fresh basil leaves


Ruby grapefruit, orange and basil salad
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Cook vinegar and half the sugar in a small saucepan over medium heat, stirring, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until large bubbles form and mixture is reduced by half. Cool.
  • 3
    Meanwhile, peel grapefruit and oranges thickly, removing all white pith. Thinly slice grapefruit and oranges.
  • 4
    Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.
  • 5
    Arrange orange slices on a large serving platter; top with crumbled fetta, nuts and basil.
  • 6
    Sprinkle with remaining sugar then drizzle with balsamic dressing just before serving.