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Citrus Caprese Salad
Category
Salad
Servings
6
Prep Time
20 minutes
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
For The Vinaigrette:
For The Assembly:
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 383
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Protein
- 19 grams
- Fat
- 23 grams
- Saturated Fat
- 12 grams
- Cholestrol
- 67 milligrams
- Sodium
- 753 milligrams
- Fiber
- 5 grams
- Sugar
- 17 grams
1 comment
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