Sicilian Orange and Lemon Salad (Insalata D’arancio e Limone)

Sicilian Orange and Lemon Salad is Uniquely Refreshing

I found this recipe in The Art of Italian Cooking by Maria Lo Pinto, a little gem I picked up at the thrift store the other day. It was published in 1948, back when most Americans barely knew ~ or cared to know ~ anything about Italian food beyond spaghetti and meatballs. The book even opens with a glossary explaining basics like pasta, mozzarella, Parmesan, and ricotta. It’s hard to believe that not so long ago these now-everyday ingredients were considered exotic.

Lemons in your salad?

Yes ~ there are slices of lemon in this salad, along with sweet orange. It’s an authentic Sicilian recipe that feels like a direct link to a cuisine shaped by place and tradition, relatively untouched by outside influences. In a world where food is completely international, it’s refreshing to come across “old world” dishes that haven’t been modernized or reinterpreted, but made the same way for generations.

With citrus growing everywhere in Sicily, it’s no surprise that lemons and oranges found their way into all kinds of unexpected places ~ including the salad bowl.

What you’ll need for a Sicilian Orange and Lemon Salad

I love lemons, but the idea of biting straight into one can feel a little daunting. What surprised me here is how the olive oil softens the tartness, and how the olives round out the citrus with their savory depth. It’s a bright, unexpected salad that pairs beautifully with richer Italian dishes like spaghetti and meatballs or lasagna.

• • Lemons
  • If you’re hesitant about using lemons, try Meyer lemons ~ they’re sweeter and less sharp than regular lemons.
• Oranges
  • Any sweet, juicy orange works well and balances the lemon’s bite.
• Salad greens
  • Use what you love ~ I used a spring mix, but arugula or tender romaine would be lovely too.
• Fresh mint
  • Essential here ~ it adds a cool, fragrant burst that makes the whole salad feel extra refreshing.
• Olive oil
  • A good, fruity extra virgin olive oil helps mellow the citrus and tie everything together.
• Kalamata olives
  • Their briny, winey flavor balances the sweetness and acidity of the fruit.
• Sherry vinegar
  • Just a splash adds gentle depth without overpowering the citrus.
• Salt and pepper
  • A light hand is all you need to sharpen and unify the flavors.

To supreme citrus fruit

To “supreme” simply means to cut the citrus into clean segments, removing the peel and the tough membranes in between.

1. Use a small, sharp (or lightly serrated) knife to slice off the top and bottom of the fruit.
2. Stand it upright and cut away the peel and white pith, following the curve of the fruit.
3. Hold the fruit over a bowl and slice between each membrane to release the sections.

You can supreme oranges, lemons, limes, and grapefruit this way ~ it gives you tender, juicy segments with no bitterness or chew.

This salad is delicious and definitely a conversation starter! It goes particularly well with heavier Mediterranean meals like pasta Bolognese, short ribs, or risotto.