Charred blood orange and mozzarella salad

Charred blood orange and mozzarella salad

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  • 4-6
  • Easy
  • Meat-free
  • 15 minutes
  • 5 minutes


  • 4-6 blood oranges, peeled and halved
  • ¼ cup olive oil 
  • ¼ cup red wine vinegar
  • 180 g Woolworths Italian salad
  • 1 fennel bulb, shaved 
  • 120 g buffalo mozzarella, torn 
  • 50 g walnuts, toasted and crushed 
  • Woolworths salt flakes, to taste
  • green peppercorns, crushed, to taste
  • For the dressing, combine: 
  • 2 blood oranges, juiced 
  • ¼ cup red wine vinegar 
  • ¼ cup olive oil

Cooking Instructions

1. Place blood orange halves on an oven tray, and lightly blow-torch the tops to char the edges slightly.

2. Drizzle charred oranges with olive oil and vinegar.

3. Cover a serving platter with fresh Italian salad leaves and shaved fennel.  Top with blood oranges.

4. Top with mozzarella, dress with the dressing, and season with salt flakes and green peppercorns.

Cook's tip:  blood oranges are best juiced when chilled.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Don’t delay! Woolworths’ blood oranges are available on shelf for a limited time. Make the most of this season by adding the crimson-coloured citrus to salads, bakes, roasts and cocktails.

Shop blood oranges at Woolworths here.

Bianca Strydom Recipe by: Bianca Strydom
View all recipes

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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    Saudah Bassa
    September 9, 2022

    Hi, what form of measurement is used for the oil and vinegar in both ingredients and dressing? Is it tablespoon, teaspoon, cup? Thanks

    1. Annzra Denita
      September 13, 2022

      Hi Saudah, apologies for the error in the ingredients and thank you for catching it. We have now updated the recipe. All the measurements for the oil and vinegar are in cups. Annzra Denita – online editor.