This recipe is about as simple as it gets. I’m not even sure it counts as cooking. It’s all assembly, other than toasting the walnuts.
Regardless, it’s an elegant way to start a meal, especially if you plate it with care—which you should. You’ll have plenty of time; making the dish takes under ten minutes.
A note about oranges: if you live in the United States, look for sumo oranges from January to April. They blow every other orange varietal out of the water. If sumos aren’t in season, mandarins or cara cara oranges are an acceptable substitute.
Oranges with Basil, Walnuts, and Mozzarella
Serves: 4
Prep time: 10 minutes
Cook time: N/A
Total time: 10 minutes
Ingredients:
2 balls of fresh mozzarella
2 oranges (preferably sumo oranges)
Handful basil leaves, torn (mint works well too)
Handful walnut halves
Good olive oil
Kosher salt (or Maldon salt, if you have it)
Steps:
Preheat your oven to 350°F. Spread the walnut halves on a sheet pan in a single layer and toast in the oven until fragrant, about 6-8 minutes.
While the walnuts toast, slice the mozzarella into 1/2” thick coins. Eat the end pieces while nobody’s looking.
Peel the oranges and slice them into 1/2” coins as well. Make sure you slice the oranges horizontally, across the segments.
Take the walnuts out of the oven. Let them cool for a minute, then crush them into pieces (I usually crush them with the bottom of a pan).
To assemble, arrange the mozzarella and orange slices on a platter. I like to alternate them in a straight line, slightly overlapping, as if they’re roof shingles. You can also just scatter the slices so that they cover the plate. Top with torn basil leaves and toasted walnuts, drizzle with olive oil, and sprinkle with salt. Serve and enjoy.