Broiled Tomato and Navel Orange Salad

Broiled Tomato and Navel Orange Salad
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The only thing tastier than fresh oranges and summer-ripe tomatoes is those same ingredients after they've been broiled. Broiling them gives this salad intriguing caramelized and smoky notes, making it a perfect accompaniment for grilled meats. After a long winter, crisp green salads and crunchy slaw are almost as welcome as the arrival of grilling season itself. Still, as the summer goes on, you might find yourself looking for something a little less predictable. This Mediterranean-influenced salad fits the bill, combining fresh herbs with the refreshing tang of oranges and ripe tomatoes. Broiling the main ingredients caramelizes their sugars, bringing out their natural sweetness, and lends them a pleasant hint of smokiness.


  • 4 medium navel oranges
  • 6 fresh, ripe plum tomatoes, such as Roma or San Marzano
  • 1 cup pitted olives, mixed green and black
  • 1 medium red onion, thinly sliced
  • ½ cup parsley, coarsely chopped
  • 2 Tbsp. fresh oregano or marjoram, minced
  • 4 oz. feta, diced or coarsely crumbled
  • 1 Tbsp. red wine vinegar
  • ¼ cup olive oil
  • ½ tsp. sea salt (or more, to taste)
  • ½ tsp. freshly ground black pepper (or more, to taste)


  1. Arrange oven racks so the broiler pan will be about 4" from the element. Turn on your broiler to preheat.
  2. Set the first orange on your cutting board. With a thin, sharp knife, trim the top and bottom to make them flat and expose the top of the orange. Starting at the top, place your knife at the very edge where the flesh of the orange meets the pith of the rind. Slice down and around the curve of the orange, cutting away the peel and membrane from the orange. Once you've gone all the way around, turn the orange upside-down and trim away any remaining peel and pith. Set the first one aside and repeat with the remaining oranges.
  3. Hold the first orange over a bowl. You'll be able to clearly see the membranes dividing the orange's segments, and these mark where you'll cut next. Slide your knife down the membrane to separate it from the orange's flesh, then repeat on the other side of the segment. Drop the segment onto your cutting board, and repeat. Keep your hand over the bowl to catch the orange juice as it drips. Continue until you've removed the segments from all of the oranges. Squeeze any remaining juice from the membranes into a mixing bowl.
  4. Place a strainer over the bowl. Core the tomatoes and cut them in half lengthwise, then squeeze their jelly and seeds into the strainer. Set the tomatoes on the cutting board as well.
  5. Lift the grill portion from the broiler pan and line the tray beneath with aluminum foil. Replace the grill and arrange the tomato halves and orange wedges neatly across its surface. The tomatoes should be skin side up.
  6. Broil for 8-10 minutes, until the orange wedges are caramelized along their edges and the tomatoes' skins are blackened and charred (ovens vary in broiling power, so judge by doneness rather than time). Remove the broiler pan from the oven and let the tomatoes and oranges cool to room temperature.
  7. Carefully transfer the oranges to a large bowl. Peel the charred skins from the tomatoes and chop them coarsely, then add them to the bowl along with the olives, onion, herbs and feta.
  8. Remove the grill from the broiler pan and pour any accumulated orange and tomato juices into the bowl you'd used earlier for the orange juice. Add the red wine vinegar, olive oil, salt and pepper, and whisk vigorously. Pour the mixture over the salad and toss until it's well coated. The salad can be served immediately, but its flavors are bolder if it rests for 2-4 hours. Serve cold or at room temperature with crusty bread or grilled meats. Refrigerate any leftovers.


When blood oranges are in season, substitute them for half of the navels. The flavor doesn't change appreciably, but it makes for a more striking appearance.

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