- 2 pink grapefruits, segmented
- 1 whole fennel bulb, bulb chopped into ¼-inch rounds
- ½ cup cubed feta cheese
- 1 ½ teaspoons grapeseed oil
- Salt and pepper, to taste
- 1 tablespoon of chopped mint leaves
In a bowl, add the grapefruit segments and the fennel; toss with the feta, grapeseed oil, salt, and pepper. Garnish with mint leaves.