Citrus Caprese Salad

Name: Citrus Caprese Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon rosé vinegar, or white wine vinegar; 2 tablespoons extra virgin olive oil (use orange-infused olive oil for an extra kick of citrus flavor); ½ teaspoon Calabrian chili paste, if desired; ½ teaspoon kosher salt; 3 large navel oranges (or 4 to 5 blood oranges) peeled and sliced into rounds; 2 large ruby red grapefruit, peeled and sliced into rounds; 1 large fennel bulb, sliced thin; 1 pound fresh mozzarella cheese, drained and sliced; 2 tablespoons fresh mint leaves; Flakey sea salt, for topping

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We love the flavors of a classic caprese salad; bright and sweet summer tomatoes with creamy mozzarella and herbaceous basil. In the dead of winter, when we’re craving that same brightness, we turn to seasonal citrus. Rounds of beautiful grapefruit and orange shingled with crisp fennel, mint and mozzarella create a beautiful side dish to any sophisticated winter dinner. Like any of our favorite dishes to make for guests, this one is incredibly easy to whip up, and you can prep all the produce and cheese in advance so all you have to do is assemble it when it’s time to eat.

PS - if you can find blood oranges, they’re a beautiful addition! They’re considerably smaller than most navel oranges, so grab a few extra if you’re going to substitute.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Calories

383

Author:

Giadzy

Ingredients

For The Vinaigrette:

1 tablespoon rosé vinegar, or white wine vinegar
2 tablespoons extra virgin olive oil (use orange-infused olive oil for an extra kick of citrus flavor)

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½ teaspoon Calabrian chili paste, if desired

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½ teaspoon kosher salt

For The Assembly:

3 large navel oranges (or 4 to 5 blood oranges) peeled and sliced into rounds
2 large ruby red grapefruit, peeled and sliced into rounds
1 large fennel bulb, sliced thin
1 pound fresh mozzarella cheese, drained and sliced
2 tablespoons fresh mint leaves
Flakey sea salt, for topping

Instructions

In a small bowl, whisk together the rosé vinegar, extra virgin olive oil, chili paste and salt until combined. Set aside.
To prepare the oranges and grapefruit, carefully remove the skin and white pith with a small pairing knife. Slice into ½-inch rounds, as pictured above.
On a large platter, shingle the citrus and mozzarella in an alternating pattern: grapefruit slice, fennel slice, mozzarella slice, orange slice, fennel slice, mozzarella slice, and so on. Sprinkle with the mint leaves, and evenly drizzle the vinaigrette over the salad. Top with a hearty pinch of flakey sea salt, and serve.