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Citrus Grove Orange Salad



  • 3 large ripe tomatoes, cored
  • 3 large navel oranges, peeled
  • 2 bunches arugula or watercress
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  • Salt and pepper, to taste
  • 3 tablespoons slivered fresh basil leaves


  1. Halve tomatoes lengthwise, then cut into thin wedges; set aside in a bowl.
  2. Thinly slice the oranges crosswise and set aside in another bowl.
  3. Place the arugula leaves in a bowl; just before serving, toss with 1 tablespoon each of the oil and vinegar, then sprinkle with salt and pepper. Drizzle the tomatoes and oranges each with 1 teaspoon oil and 1 teaspoon vinegar, then sprinkle with salt and pepper.
  4. Divide the arugula among 6 salad plates. Arrange orange slices in center of each salad. Surround with tomato wedges; sprinkle each salad with basil.


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