Orange, Tomato & Red Onion Salad with Fresh Mint
Orange, Tomato & Red Onion Salad with Fresh Mint
Serves 10
Ingredients
6 Cara Cara oranges
6 medium ripe tomatoes
½ large red onion, sliced very thin
½ cup fresh mint leaves, loosely packed and torn
⅓ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice, reserved from the oranges
1 teaspoon kosher salt, divided, plus more to taste
Freshly ground black pepper
Directions
Prepare the red onion: Slice the onion paper-thin and soak it in ice water for 10–15 minutes. Drain and dry well. This takes away some of the harsh bite while keeping the onion crisp.
Supreme the oranges: Working over a bowl to catch the juice, cut away the peel and white pith. Carefully cut between the membranes to remove the individual orange segments. Reserve at least 2 tablespoons of the juice.
Prepare the tomatoes: Cut the tomatoes into generous wedges. Season lightly with about ½ teaspoon kosher salt and let them sit for 5–10 minutes.
Make the dressing: Whisk together the olive oil, red wine vinegar, 2 tablespoons reserved orange juice, remaining ½ teaspoon kosher salt and several grinds of black pepper.
Assemble the salad: Arrange the tomatoes and orange segments on a large serving platter. Scatter the sliced red onion over the top.
Drizzle the dressing evenly over the salad. Use just enough to lightly coat everything. You may not need all of it.
Just before serving, tear the fresh mint leaves and scatter them over the salad. Finish with freshly ground black pepper and additional salt if needed.
Make-Ahead Tip
The oranges, onion and dressing can be prepared ahead and refrigerated separately. Cut the tomatoes closer to serving time.
Assemble and dress the salad about 15–30 minutes before serving. Don’t dress it too early because the tomatoes and oranges will release liquid and dilute the dressing.