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Tomato Citrus Salad

My wintertime vegetable consumption is often pretty steady, consisting of a rotation of sweet potatoes, onions, mushrooms, and kale. Not only are these all readily available in the colder months, but they also lend themselves to cozier meals, usually accenting a rich protein.

Perhaps it’s due to our unseasonably warm winter (even for Houston, Texas), but lately I’ve been craving super light, plant-based dishes instead of the usual stews or roasted plates I might normally eat in any given January.

I would apologize to you guys for being victim to my apparently fickle seasonal preferences, but this Tomato & Citrus Salad is so fresh and full of complementary flavors that I simply refuse. Call me stubborn, or call me to say thank you after you realize that I was right all along.

* Recipe *

Tomato & Citrus Salad

  • Prep time: 20 mins
  • Total time: 20 mins
  • Serves: 2 servings



  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon maple syrup
  • juice & zest of an orange


  • 2 medium tomatoes, cut into wedges
  • 1 medium orange, segmented
  • 1/2 small red onion, thinly sliced
  • 1/3 cup crumbled feta or goat cheese
  • 3 basil leaves, julienned


  1. In a small bowl, whisk together all of the dressing ingredients.
  2. In a medium bowl, combine all of the salad ingredients.
  3. Drizzle the dressing over the salad based on your preference.
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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