This grapefruit and fried kalamata olive and rosemary salad recipe is fresh and savory. It's the perfect light salad for winter when grapefruits are in season.
Grapefruit and Olive Salad Modifications
Frying the olives and rosemary gives the grapefruit salad a little more "jump" but skip that step if you don't want to dirty the pan and don't have the time.
If you like this grapefruit and olive salad then try it as a crostini appetizer (little toasts)! Check out my recipe with mascarpone on a toasted baguette slice.
On a side note, blood oranges are also in season in the winter and can be substituted for the grapefruits if you want variety.
Things In My Kitchen:
- Splatter guard - to protect your face mostly, but also helpful in keeping your counters & stovetop clean 🙂
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Grapefruit and Fried Olive and Rosemary Salad
EatSimpleFood.com
This grapefruit and fried kalamata olive and rosemary salad recipe is fresh and savory. It's the perfect light salad for winter when grapefruits are in season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 large grapefruits, supremed
- 6 (3") sprigs of rosemary
- ⅓ cup vegetable oil
- 30 pitted kalamata olives
- ~ 1 ½ tablespoon e.v. olive oil
- salt
Instructions
- Supreme 2 large grapefruits. Supreme means to cut away the skin and the white pith and segment into wedges by removing the membranes and seeds. Here's a good set of photos that explains it.
- Reserve any of the juices that come out during this process and also to squeeze the remaining membranes into a bowl to get all the juice out. Set the juice aside and / or drink it. The juice is not needed for this recipe.
Fry the olives and rosemary
- Pour 1" vegetable oil into a small heavy pan.
- Heat oil over medium heat to 350F and add rosemary sprigs. Fry ~ 20-30 seconds and transfer to a paper towel and add a pinch of salt.
- After removing rosemary, add olives ~ fry ~ 4 minutes (or until the bubbling stops) over a low to medium sizzling heat.
- If oil is splashing everywhere and you are scared, you need to turn the burner way down and use a splatter guard
.
- Remove olives and transfer to a paper towel lined plate. Cut the olives in half when cool.
- Remove rosemary from stem and chop when cool.
- Place the grapefruit wedges in a medium bowl and add olives, rosemary and olive oil. Add salt to taste. Stir and serve. Happy Eating! Beckie
. Serving Suggestion
Serve this fresh Grapefruit and Fried Kalamata Olive Salad with a side vegetable for a light meal. Or it also goes really well with a Mediterranean fish recipe.
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