Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 2 cups
© Lucy Schaeffer

How to Make It

Step

Using a sharp knife, peel the orange, grapefruit, lemon and lime, removing all of the white pith. Working over a strainer set over a bowl, cut in between the membranes and release the citrus sections into the strainer. Squeeze the membranes over the bowl to extract as much of the juice as possible. Whisk the olive oil and tapenade into the juice. Cut the citrus sections into 1/2-inch pieces and add them to the dressing, along with the red onion and parsley. Season with salt and pepper.

Make Ahead

The salsa can be refrigerated overnight.

Serve With

Fish, shellfish, chicken, pork, sliced avocado.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5