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Cut off top and bottom ends of grapefruit and stand up on 1 flat side. Using a sharp knife and starting at top of fruit, trim off all peel and white pith, following curve of fruit. Working over a large bowl, slice between white membranes, releasing segments and allowing juice to drip into bowl. Squeeze any remaining juice into bowl. Add 2 tbsp. extra virgin olive oil, fennel and herbs and toss gently to combine.
Arrange salad on platter. Crumble feta cheese over grapefruit mixture and drizzle with remaining 2 tbsp. extra virgin olive oil. Grind sea salt over top and serve.
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