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Shared by Hedai Offaim

Tomato and Citrus Salad

Yield: 4 servingsTime: 20min

Tomato and Citrus Salad

Yield: 4 servingsTime: 20min

Family Journey

Ella Valley, Israel

This recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for white shakshuka, steak and blackberry salad, and corn latkes.


  • 4 large ripe Roma tomatoes (about 1½ pounds), or a mixture of heirloom varieties
  • 2 large oranges
  • 1 small red onion, halved and thinly sliced
  • 12 pitted Kalamata olives, halved
  • ¼ cup good quality olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red chili flakes
  • 1 teaspoon sweet paprika 
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Warm crusty bread, for serving
QuickSaladsVegetarianVeganPareveMiddle East


  • Step 1

    Slice the tomatoes into ¼-inch-thick rounds. Set aside.

  • Step 2

    Zest the rind of 1 orange into an 8-ounce glass jar or measuring cup (about 1 tablespoon of zest). Set aside.

  • Step 3

    With a sharp knife, cut off the ends of both oranges and set them upright on one flat end on a cutting board. Starting at the top of the orange where the interior flesh meets the white pith of the peel, carefully make slices down along the side of each orange, following the lengthwise curve to remove the remaining peel and pith. Once all of the peel and pith have been removed, turn the oranges onto their sides and slice crosswise into ¼-inch-thick rounds.

  • Step 4

    Arrange the tomatoes, oranges, and onions in layers on a medium serving platter and dot with the olives.

  • Step 5

    Add the olive oil, lemon juice, chili flakes, paprika, and salt and pepper to taste to the jar or measuring cup with the orange zest. Seal with a lid and shake, or whisk well to combine. Spoon the dressing over the salad and serve immediately with warm bread.

Like a postcard from warm countries, this dish is sunshine on a plate, with golden apples (the old Hebrew name for oranges) and love apples (a Hebrew nickname for tomatoes) in a zesty olive oil and citrus vinaigrette.