Owner Perry Rhea of Queen Creek Olive Mill shares a recipe for an easy to make citrus salad.


• 2 large navel oranges

• Fresh mozzarella

• Queen Creek Olive Mill Extra Virgin Olive Oil

• Chiffonade of fresh mint

• Queen Creek Olive Mill Traditional Style Balsamic Reduction

• Sea salt and freshly ground black pepper


Using a sharp paring knife, remove the rind of the orange, leaving a thin layer or pith.

Slice oranges and fresh mozzarella.

Arrange the Caprese by alternating orange and mozzarella slices.

Finish with a drizzle of extra virgin olive oil and rich dark balsamic vinegar.

Garnish with mint and sprinkle with sea salt and freshly ground pepper.

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