Tomato and Orange Stacks

Total Time
6 min
6 min
0 min
Be sure to choose ripe tomatoes the same size as the peeled oranges to make evenly balanced stacks.



2 medium, Navel variety

fresh tomato(es)

2 medium, ripe

balsamic vinegar

2 Tbsp

fresh parsley

2 Tbsp, fresh, chopped

unsweetened orange juice

1 Tbsp

olive oil

2 tsp

table salt

¼ tsp

black pepper

tsp, freshly ground


  1. Grate 1 teaspoon orange zest from one of the oranges; place in a small bowl and set aside.
  2. Cut away the peel from both of the oranges, removing all of the yellow pith. Trim off 1⁄4 inch from the ends of each orange, then cut each orange into 4 crosswise slices.
  3. Trim off 1⁄4 inch from the ends of each tomato, then cut each tomato into 4 crosswise slices.
  4. Add the vinegar, parsley, orange juice, oil, salt, and pepper to the orange zest; mix well.
  5. Stack 2 tomato and 2 orange slices alternately on each of 4 salad plates. Drizzle each stack with about 1 tablespoon of the dressing. Serve at once. Yields 1 stack per serving.


If you like, substitute yellow tomatoes for the red and place the stacks on a red or green lettuce leaf.Don’t refrigerate this salad or the tomatoes before assembling—cold damages the flavor and texture of tomatoes. If you like you can use chilled oranges. Serve this salad as a dramatic first course to any of our Deluxe Pizzas.

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