Recipe Overview
Orange & Tomato Salad is a vibrant composition of citrus, tender vegetables, crisp celery, mixed greens, and shaved aged ricotta. The orange brings sweetness and acidity, the tomato adds softness and juice, and the ricotta gives a light savory finish that makes the whole dish feel complete without becoming heavy.
Why This Salad Works
The contrast of orange and tomato creates natural brightness, while zucchini and celery add freshness and structure. A brief vinegar marinade on the blanched onion softens its sharpness and ties the salad together with a clean, lifted acidity.
Chef Style
Keep the vegetables thin and delicate, and do not overdress. This salad should feel crisp, juicy, and polished. The shaved aged ricotta should finish the plate lightly, never covering the freshness of the fruit and vegetables underneath.
Ingredients
- 57 g baby zucchini, thinly shaved
- 200 g orange segments
- 120 g vine-ripe tomato, peeled & sliced
- 120 g celery stalks, thinly sliced
- 75 g red onion, thinly sliced (blanched)
- 57 g baby mixed greens
- 28 g aged ricotta cheese, shaved
- 15 g red wine vinegar
- 27 g extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
Preparation
- Shave the baby zucchini, segment the orange, and peel and slice the tomato.
- Thinly slice the celery. Slice the red onion, blanch briefly, chill, then marinate with the red wine vinegar and a pinch of salt.
- Combine the mixed greens, zucchini, celery, tomato, and orange in a large bowl. Add the onion.
- Season with sea salt and freshly ground black pepper. Dress with extra-virgin olive oil and any remaining vinegar, then finish with shaved aged ricotta and serve immediately.
Ready for Menu Builder Integration
This salad page is structured for your Tuscany Cuisine operating system with scalable ingredients, inventory mapping, and recipe metadata ready for station workflow and future live inventory integration.
Chef Notes
Use sweet oranges and ripe tomatoes with real perfume. Peel the tomato cleanly for a more refined mouthfeel, and shave the ricotta at the last moment so it stays delicate and dry. This salad is best served cold but not icy.
Service Suggestions
- Serve as a refined antipasto or light lunch starter.
- Pair with grilled seafood or roasted white meats.
- Present on chilled plates for extra freshness.
- Finish with a little extra orange zest for a brighter aromatic touch.
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fat | 16 g |
| Fiber | 4 g |
| Cholesterol | 10 mg |
| Sodium | 160 mg |