- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
