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Juicy citrus layered with feta, red onion, and mint, dressed in a bright thyme-citrus vinaigrette—a refreshing winter salad bursting with sunshine.

1. Place the onion in the bottom of a medium bowl. Add the vinegar, mustard, olive oil, thyme, orange and lemon juice. Allow this mixture to sit while you cut your fruit.
2. One at a time, skin the citrus fruits with a knife. Set the first fruit on the cutting board and slice off the stem end, cutting off just enough to see the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surfaces and begin cutting the peel and white pith off in large, vertical slices as you follow the radius of the fruit. You want the fruit’s exterior to be “white”-free.
3. Turn the fruit back on its side and cut it into ¼-inch-thick wheels, removing any seeds and thick white stem as you do. Repeat with the remaining citrus fruits.
4. Once everything’s cut, spread the fruit slices out on a platter.
5. Whisk the ingredients in your bowl and drizzle the dressing over the citrus. Sprinkle with the feta, mint, salt, and pepper. Serve immediately.

This is a fantastic salad, wonderful to make when plump, juicy citrus is rolling in from Florida and California during the winter months. Combined with salty feta, piquant onion, and refreshing mint, this salad brings sunshine to your table even when snow is piled high outside—or not.

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