Recipe Overview
Orange & Tomato Salad is a vibrant composition of fresh citrus, vine-ripe tomato, tender shaved zucchini, crisp celery, mixed greens and shaved ricotta salata. The orange brings sweetness and acidity, the tomato adds softness and juice, and the aged ricotta provides a clean savory finish.
Why This Page Matters
Recipe 359 now functions as a complete Salad Station production record. The same ingredient identities power the visible recipe, Live Inventory map, Menu Builder metadata, shared Ingredients Engine, Master Search and labor calculations.
Connected Experience
Serving changes scale all ingredient and inventory quantities. Every icon opens its Tuscany Cuisine knowledge page, while source aliases are retained without creating duplicate inventory identities.
Ingredients
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Baby Zucchini — 57 g · thinly shavedTC-VEG-ZUCCHINI-001
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Orange Segments — 200 g · segmented / supremedFRUIT-CITRUS-ORANGE-FRESH
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Vine-Ripe Tomato — 120 g · peeled and slicedvine_ripe_tomato
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Celery Stalks — 120 g · thinly slicedVEG-CEL-001
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Red Onion — 75 g · thinly sliced, briefly blanched and chilledTC-VEG-ONION-RED
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Baby Mixed Greens — 57 g · washed and ready to dressmixed_greens
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Aged Ricotta / Ricotta Salata — 28 g · shavedTC-DAIRY-RICOTTA-SALATA-001
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Red Wine Vinegar — 15 g · for onion marinade and final seasoningVINEGAR-RED-WINE-0001
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Extra-Virgin Olive Oil — 27 g · for dressingOIL-0001
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Sea Salt — 1 pinch · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — 1 pinch · freshly ground, to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Shave the baby zucchini, segment the orange, and peel and slice the vine-ripe tomato.
- Thinly slice the celery. Slice the red onion, blanch briefly, chill, then marinate with red wine vinegar and a pinch of sea salt.
- Combine the mixed greens, zucchini, celery, tomato and orange in a large bowl. Add the marinated onion.
- Season with sea salt and freshly ground black pepper, dress with extra-virgin olive oil and any remaining vinegar, then finish with shaved ricotta salata and serve immediately.
Ready for Menu Builder & Salad Station Production
Recipe 359 is configured for Menu Builder selection, Salad Station production, scalable ingredients, labor costing, Live Inventory mapping, Purchasing, shared ingredient icons and Master Search.
Chef Notes
Use sweet oranges and ripe tomatoes with real perfume. Peel the tomato cleanly for a refined mouthfeel, keep zucchini and celery delicate, and shave the ricotta salata at the last moment so it stays dry and light. Serve 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 orange zest for extra aroma.
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fat | 16 g |
| Fiber | 4 g |
| Cholesterol | 10 mg |
| Sodium | 160 mg |