Last week we profiled the cara cara orange, a mutation from Venezuela with sweet, rosy flesh. Earlier we discussed their rosy-fleshed cousin: the blood orange, native to Sicily.

Before spring and summer fruits arrive, we harness the color and flavor these rosy oranges to bring pizzazz to a green salad. Pink grapefruit works, too.

The concept may seem unusual if one’s mind separates vegetable salads from fruit salads. But replace cherry tomatoes with oranges or pink grapefruit, and your salad will taste much brighter. Berries also add a lift to green salad, but the lively acidity of oranges and grapefruit do a better job.

We took a wonderfully refreshing summer salad from THE NIBBLE’s consulting chef Eric Dantis, and turned it into a something that brightens up a chilly March day.

The flesh of blood oranges ranges from pink to deep rose, above. Photo courtesy Melissas.com.

The original recipe follows. “If you want to keep it simple,” says Chef Eric, “just dice up some tomatoes and an equal amount of watermelon and toss with some basil and good sea salt for a super refreshing, clean salad.”

This side salad contains blood oranges, onion
and strawberries. It’s a refreshing side to any
savory dish. Photo by Jerry Deutsch | THE
NIBBLE.

TOMATO & WATERMELON SALAD, WITH
SUBSTITUTIONS

As tomatoes and watermelon are not yet at their prime, we substituted blood oranges and strawberries in this recipe. That may seem like a lot of substituting, but the lesson is: Don’t be afraid to substitute any ingredients. You may well discover a favorite new combination.

Ingredients Per Serving

1. MIX halved cherry tomatoes with watermelon cubes in a medium-sized bowl.

2. STIR in basil and onion.

3. SEASON with sea salt and extra virgin olive oil to taste.

4. STIR in balsamic vinegar.

5. TOP with optional ham and/or cheese, for a sweet and savory bite (this can turn a side salad into a luncheon salad).

5. SERVE immediately.

NOTES

 
FIND MORE REFRESHING SALAD RECIPES IN OUR GOURMET VEGETABLES SECTION.