Summer Salad with Roasted Oranges and Tomatoes

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As we move closer towards the summertime, our desire to spend time in the kitchen is quickly fading. We’re starting to favor simple and easy meals that can be put together in minutes and enjoyed al fresco. Most nights it’s just too hot to cook so we instead opt for a salad.

Salads are quick, easy, refreshing delicious and extremely forgiving. There is literally no wrong way to make a salad. The combinations of ingredients are endless, and everyone loves them!

This salad that we are sharing today is quick and simple with a unique twist. It can be made in 15 minutes or less and it is the perfect salad to serve at your next gathering. The color is vibrant, and the flavors are unique and unexpected. Serve this salad alongside our medium board at your next gathering and your guests will love it, not to mention your table will look colorful and summery.

As always, we hope that this recipe is just one more tool in your arsenal to create special and memorable gathering for your friends and family. Hosting and entertaining doesn’t have to be a chore. Serve one of our charcuterie boards, toss together a beautifully flavorful salad, make a 15 minute dip and pull out a great bottle of wine and in no time (and with little effort), you have planned a gathering that your guests will remember. No only will they remember the delicious food, but they will remember your attention to detail and how you thoughtfully curated the perfect menu.

If you decide to whip up this salad, be sure to let us know.

Summer Salad with Roasted Oranges and Tomatoes

Prep Time 20 minutes
Assembly Time 10 minutes
Course Salad


  • 8 oz tri-color cherry tomatoes
  • 2 cups baby arugula
  • 2 cups baby kale
  • 1/8 cup honey roasted sliced almonds
  • 2 cara cara oranges
  • 1 blood orange
  • 4 oz fresh mozzarella
  • 4 tbsp olive oil
  • pinch salt
  • pinch pepper


Roasted Oranges

    Using a kitchen torch

    • Remove the peel and slice the oranges into 1-inch slices. Lay on a baking sheet.
    • Using the kitchen torch, gently toast the oranges until there is a slight char.

    Using a pan

    • Remove the peel and slice the oranges into 1-inch slices.
    • Place the slices face down in a warm pan. Gently move them around until they are very lightly charred.


    • In a bowl or on a large serving platter begin to assembly the salad starting with the baby arugula and baby kale
    • Half the tomatoes and add to the bed of arugula and kale
    • Add the roasted oranges, followed by small chunks of the mozzarella
    • Sprinkle on the honey roasted sliced almonds
    • Dress with salt and pepper and the olive oil.
    • Serve


    Chopped pistachios can be substituted for the honey roasted sliced almonds. 

    Disclaimer: We love cooking, but we happily admit that we are better cooks that we are recipe developers. Some of the recipes that we share are our own but many of the recipes that we share have been found from various corners of the internet and have been tweaked to fit our taste. We like to acknowledge those recipes that have served as inspiration for us. Below you will find a link to the recipe that inspired this salad. Be sure to check out the original recipe and consider giving it a try.

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