Tomato-and-Mozzarella Salad with Orange Oil

By mirelsonp

Recipe source: Food and Wine | August 2015

Ingredients

• 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

Details

Servings 6
Adapted from foodandwine.com

Preparation

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.