This bright winter salad layers navel and blood orange segments with ruby red grapefruit over a bed of peppery baby arugula, all built on techniques that already lean into the sunny, produce-forward style Mediterranean eating is known for. Thinly shaved fennel and red onion add crunch and a mild anise bite, while a whisked dressing of extra-virgin olive oil, fresh lemon juice, honey, and Dijon mustard ties every element together with just the right balance of bright and savory. Briny Castelvetrano olives scattered throughout echo the good-fat, plant-heavy backbone this way of eating is built on, and a final flurry of torn mint keeps the whole plate tasting fresh rather than heavy. The supreme-and-toss method is genuinely simple: catch the citrus juices as you segment the fruit, dress the greens first, then layer everything on a platter for a starter or light lunch that looks far more impressive than the effort required. It's a satisfying, olive-oil-forward dish that fits naturally into a Mediterranean Diet Friendly rotation, especially when citrus is at its peak.
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Supreme the citrus: working over a large bowl to catch the juices, cut the top and bottom off each orange and grapefruit, then slice away the peel and white pith following the curve of the fruit. Hold each fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
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