4 mixed Citrus, supremed, pith removed and quartered (ex. lemon, small grapefruit, blood orange, cara cara orange)
3 Tbsp chopped Capers
½ Onion, thinly sliced
½ cup pitted Kalamata Olives, quartered
2 Tbsp SOOC Robust Extra Virgin Olive Oil
1 Tbsp chopped Parsley
SOOC Fleur de Sel Sea Salt
Plate the citrus, capers, red onion, and olives scattered over a platter.
Drizzle the salad with Robust Extra Virgin Olive Oil and sprinkle Fleur de Sel Sea Salt over the citrus.
Finish with a sprinkle of freshly chopped parsley and serve!