Four-Citrus Salsa

1. 1

   Using a sharp knife, peel the orange, grapefruit, lemon and lime, removing all of the white pith.

2. 2

   Working over a strainer set over a bowl, cut in between the membranes and release the citrus sections into the strainer.

3. 3

   Squeeze the membranes over the bowl to extract as much of the juice as possible.

4. 4

   Whisk the olive oil and tapenade into the juice.

5. 5

   Cut the citrus sections into 1/2-inch pieces and add them to the dressing, along with the red onion and parsley.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.