3 naval oranges

2 ruby grapefruits

1 Tablespoon minced shallot

¼ cup chopped roasted salted peanuts

½ teaspoon ground sumac

Flaky sea salt or kosher salt

Cracked black pepper

Pompeian Organic Robust Extra Virgin Olive Oil Spray


  1. Peel and segment oranges and grapefruit; transfer segments to a large plate. Squeeze juice from leftover citrus membranes into a small bowl.
  2. Add shallot to citrus juice and stir; set aside.
  3. Sprinkle peanuts, sumac, and ½ teaspoon flaky sea salt (or ¼ teaspoon kosher salt) over citrus segments. Season with 8–10 turns of black pepper. Spoon marinated shallots and a few spoonfuls of juice over citrus segments. Generously spray salad with Pompeian Organic Robust Extra Virgin Olive Oil Spray.

Feel free to use any combination of citrus you enjoy.