Cold and Salty Orange Salad Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds (680 grams) mixed orange citrus (see note above)
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon crushed red chile flakes
• Kosher salt and freshly ground black pepper
• 1 inner stalk of celery, thinly sliced
• 1 ounce (28 grams) feta, preferably in brine
• 4 green olives, preferably Castelvetrano, pitted and torn into 3 to 4 pieces