Citrus Caprese Salad

February 12, 2019
Blog post

Simple yet perfect, caprese salads are one of my favorite dishes. I make them all the time during summer with ripened tomatoes and burrata. Now that we’re in winter, citrus fruits are at their peak season. So I decided to switch it up and add some oranges to the salad. You can add any kind you like but I happened to find these beautiful blood oranges and thought they were perfect for a Romantic Valentine’s Day Dinner. A couple months ago, I made this recipe for Christmas Eve Dinner at my parents’ house for a large group and it was a hit! Sometimes, I will randomly crave this during the week and just make a small portion for myself for lunch. Generally, I use about one orange and one tomato per person (a little less or a little more depending on the size of the fruit). So I will increase or decrease the ingredients to this recipe accordingly.

Serves 4


  • 4 tomatoes (or more if you decide to use smaller tomatoes like I did here)
  • 4 oranges
  • 1 lb fresh mozzarella
  • Basil leaves
  • Balsamic glaze
  • Salt and pepper


Begin by cutting the rind off of the oranges. Then thinly slice the oranges, tomatoes and mozzarella. Assemble the salad any way that you’d like. When making this dish for a dinner party, I like to arrange all the ingredients on a beautiful platter by alternating the tomato, orange and mozzarella slices. You can either thinly slice the basil and sprinkle it on top, or keep the leaves whole and sporadicly insert them in between the tomatoes and oranges. Then sprinkle the salad with salt and pepper. Finish with a drizzle of balsamic glaze.


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