Just in case you really miss the tomatoes, I packed the quick blended dressing with jarred sun dried tomatoes, a pantry staple for any Mediterranean food lover (i.e., me). Like tomatoes, pretty pastel grapefruit chunks are sweet, juicy, and acidic, a great balance to lots of crisp veggies and another non-traditional aspect of this salad, the creamy sun dried tomato dressing.

The best part about grapefruit Greek salad, unlike its summer tomato-laden counterpart, is that it works year round, particularly in late winter, when you’ve been loading up on cheesy hot dish for weeks, and grapefruit happens to be in peak season. Steve all but sneered at the strange ingredient combo I had going on the cutting board–blanched cauliflower, capers, apples–but was quickly convinced that, although lacking in color, this cauliflower masterpiece belongs on permanent dinner rotation. Case in point: last night at dinner, to go with my first Julia Child recipe for spaghetti (more pasta) Marco Polo, I prepared Heidi’s cauliflower salad. It’s spring (kind of), and for the first time, I’ve just posted two salad recipes practically in a row, in desperate need of freshness as we emerge from a winter of rich cheese and pasta-centric meals. Or maybe all it takes for me to love salad is the right season. But really, I have no personal investment in whether or not you make each salad, so it’s time to come clean: I could eat the right salad for any meal, any day, any time (and likely anywhere). Every salad recipe I post comes with the disclaimer, “I usually am not a salad fan, but this one has me converted.” Reading through the chain of salad recipes on NCK, you may rightfully think it’s just some bad marketing ploy.

It’s time that I stop parading around like some kind of salad hater.

Grapefruit salad recipes