Tomato-and-Mozzarella Salad with Orange Oil

This update of a classic caprese salad combines heirloom tomatoes, several types of basil, mozzarella and orange-scented olive oil.

  • Total Time:
  • Servings: 6

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  • 1/2 baguette, cut into 1-inch pieces (4 cups)
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 2 pounds heirloom tomatoes, halved or cut into 1/2-inch wedges
  • 1 pound buffalo mozzarella cheese, cut into large pieces
  • 1 tablespoon orange-flavored olive oil
  • Basil leaves, for garnish

How to make this recipe

  1. Preheat the oven to 350°. On a large baking sheet, toss the baguette pieces with 2 tablespoons of the extra-virgin olive oil and season with salt and pepper. Bake, tossing occasionally, until crisp and golden, 10 to 12 minutes. Let cool.

  2. In a large bowl, gently toss the tomatoes with the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper. Arrange the tomatoes and mozzarella on a platter. Top with the croutons and drizzle with the orange oil. Garnish with the basil and serve.

Contributed By Photo © John Cullen Published August 2015

1039072 recipes/tomato-and-mozzarella-salad-orange-oil 2015-07-20T18:36:47+00:00 Elliot Reynolds salads|6|fast|healthy|vegetarian|staff-favorite|summer|weeknight-dinner|italian august-2015 recipes,tomato-and-mozzarella-salad-orange-oil 1039072

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