Tuesday, August 3, 2010

Tomato and Orange Salad with Fresh Mint

It's very unfortunate that I have to write an obituary. My mint plant couldn't survive the heat wave that hit the east coast last month. It had kept two green leaves for a while, but they are all gone. It is now officially dead. I killed a mint plant, which, for many, seems to be more difficult than growing it. Anyhow, I did it again.

It wasn't a good feeling. I confessed to my co-worker that the mint plant wasn't growing well. She kindly brought mint leaves along with a bunch of thyme, both of which were freshly picked from her garden. I cut a tomato and an orange, then simply mixed them with balsamic vinegar, olive oil and mint. When the ingredients are fresh, simple is often best.

Tomato and Orange Salad
with Fresh Mint
Print Recipe

7~10mint leaves
1/2 Tbspgood olive oil
1/2 Tbspgood balsamic vinegar


black pepper

  1. Cut the tomato into wedges and put them into a bowl.  Cut off the both ends of the orange and place it on the chopping board flat side down. Cut off the skin and white pith. Over the bowl, hold the orange and slide in the knife along the membrane towards the center.  Cut the other side of the segment and free the orange wedge into the bowl. Repeat with all the other segments.
  2. Chiffonade Mint: stack all the mint leaves in a layer evenly. Using your finger tips, roll them up into a tabacco shaped bundle. Cut the mint bundle into thin slices.
  3. Add the mint, olive oil and balsamic vinegar into the bowl and give it a good toss. Season with salt and pepper.

Serves 2~3