Sometimes I can’t believe how lucky we are in California to have so many fruits and vegetables available almost year-round. Then to top it off, there’s always a friend or neighbor who grow their own and are always willing to share.
That’s how this blood orange salad came into my head. Having a friend with their own tree pays off, and after some Facebook messaging I was on my way over to to their house with a bag. The tree was full and we stuffed that bag to the top, but already half of them are gone.
This is partly due to my wife buying a juice machine, which is awesome. I can’t believe we’ve went this long without one. I grew up with the thing that looks like a plate and you twist the orange in the center, letting the juice fall down to the edge. Obviously the first thing we thought to make was a margarita, normal right? Sadly there was only enough Tequila for one so she went ahead making this Classic Blood Orange Margarita from White On Rice Couple, for the record she loved it so it looks like we need some more Tequila in the house. The kids and I just drank pure blood orange juice, and they loved it. The taste was so sweet it was hard to believe we had just picked them from the tree a few hours earlier.
Mozzarella and fruit usually pair up well together and adding the Prosciutto adds an awesome salty and sweet flavor. All it needs is a drizzle of good olive oil, a little seasoning, some greens and you have a super-easy salad for the summer. Make sure to use whole milk fresh mozzarella in water, it’s softer and creamier and tastes much better than the shrink wrapped stuff. This would also be great with some toasted garlic bread on the side and you could switch the mozzarella to buratta for that extra creaminess!
Try these other blood orange salads for summer!
Foodness Gracious- Blood oranges with blue cheese and pecans
Oh Sweet Basil- Blood orange salad with almonds
A House In The Hills- Beet and blood orange salad
Blood Orange Salad with Mozzarella and Prosciutto
- 2 large fresh mozzarella balls 8oz
- 1 bunch watercress
- 1-2 tablespoons olive oil
- 2 pieces thinly sliced of Prosciutto ham
- 1 cup blood orange segments about 3 whole oranges
- Salt and black pepper to taste
- Segment the oranges by slicing of the top and bottom of the orange.
- Lay the orange on a cutting board and with a sharp serrated knife, start to cut from the top of the orange to the bottom following the curve of the orange as a guideline.
- You want to remove as much of the orange pith as possible.
- Once the orange has been peeled, take the knife and slice between each piece of skin and the segment will fall out. Set aside.
- Slice the mozzarella into about 1/4 inch slices.
- Lay the cheese on your serving plate.
- Drizzle the olive oil over the cheese.
- Rip the Prosciutto roughly and set amongst the cheese.
- Place some orange slices on top followed by a handful of watercress.
- Season with a little bit of sea salt and pepper.
- Serve at once.