- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- Serves 4
Ingredients
- 3 large
- heirloom tomatoes (red, purple and yellow)
- 2 large
- navel oranges, divided
- 1
- shallot, thinly sliced
- 1
- fresh hot red chili pepper, deseeded and thinly sliced
- 2 tbsp
- store-bought seaweed salad, chopped
- 30 mL
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
- ¼ tsp
- each kosher salt and pepper
- 1 mL
Directions
Step 1
Core and very thinly slice tomatoes into rounds. Transfer to a large shallow dish.
Step 2
Peel 1 orange, then thinly slice into rounds. Add to tomatoes.
Step 3
Zest and juice remaining orange into a large bowl. Add shallot, chili, seaweed salad, oil, salt and pepper. Whisk gently, then pour over tomatoes and orange rounds. Cover and set aside for 30 min.
Step 4
To serve, artfully arrange slices of tomatoes and oranges on a large platter or individual salad plates. Spoon remaining mixture evenly overtop. Season with more salt and pepper, if desired.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 140
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 17 g
- Fibre:
- 4 g
- Sugar:
- 11 g
- Protein:
- 2 g
- Sodium:
- 180 mg
