Menu Enter a recipe name, ingredient, keyword...

Tomato-and-Mozzarella Salad with Orange Oil


Recipe source: Food and Wine | August 2015

Google Ads
Rate this recipe 4.7/5 (3 Votes)


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


Servings 6
Adapted from


Step 1

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.

You'll also love

Review this recipe

Orange Creamsicle Yogurt Bites Fennel And Orange Salad