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Ingredients Edit

  1. 3 large ripe tomatoes, cored
  2. 3 large navel oranges, peeled
  3. 2 bunches arugula or watercress
  4. 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  5. 1 tablespoon plus 2 teaspoons balsamic vinegar
  6. salt and pepper, to taste
  7. 3 tablespoons slivered fresh basil leaves

Directions Edit

Halve tomatoes lengthwise, then cut into thin wedges; set aside in a bowl.

Thinly slice the oranges crosswise and set aside in another bowl. Place the arugula leaves in a bowl; just before serving, toss with 1 tablespoon each of the oil and vinegar, then sprinkle with salt and pepper. Drizzle the tomatoes and oranges each with 1 teaspoon oil and 1 teaspoon vinegar, then sprinkle with salt and pepper.

Divide the arugula among 6 salad plates. Arrange orange slices in center of each salad. Surround with tomato wedges; sprinkle each salad with basil.

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