Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Cara Cara Orange Panzanella

Cara Cara Orange Panzanella

Here's a cheerful and fresh salad for you - cara cara oranges, tomatoes, red onion, and edible flowers mixed with a little oil and breadcrumbs make a delicious winter panzanella. 

Cara Cara Orange Panzanella | Shiny Happy Bright

We've had so much rain this past week and it seems like the roads a a mess of mud and leftover salt. Everything just seems a little cold and damp. And, I went to the doctor the other day and found out I have a vitamin D deficiency (not surprising, because my skin has not seen the sun in months). So I need fresh food - I need it as a visual pick-me-up and as fuel for my body. The citrus fruits is just gorgeous right now - I counted at least 10 kinds of oranges at the store yesterday. I have a bit of a bad habit of touching every fruit or veggie I'm interested in...something I'm sure my fellow shoppers really appreciate, and I just get too excited when something is in season and there is a bunch of it. I also started squeaking when I found the edible flowers (mostly marigolds) as well - they are not-at-all seasonal, but they are EDIBLE FLOWERS so of course I had to have them. 

I distinctly remember the first time I realized you could eat marigolds - I was watching Monsoon Wedding and the wedding planners eats the marigolds meant for the garlands. It's an amazing movie and not just because of the flower eating. 

Cara Cara Orange Panzanella | Shiny Happy Bright

Even if you're have a rainy day, I hope you enjoy this bright salad! 

Cara Cara Orange Panzanella

Makes 4 servings | Prep Time: 10 minutes | Total Time: 15 to 20 minutes


2 to 3 cups cubed stale bread (or croutons)

2 cara cara oranges, peeled and sliced

3 cups cherry or grape tomatoes, halved 

1\2 medium red onion, thinly sliced

1/4 cup olive oil 

juice of one lemon

2 teaspoons sea salt

edible flowers, to garnish


Add the bread, oranges, tomatoes, onions, olive oil, lemon juice, and salt to a medium bowl and stir to combine. 

Allow bread to soak in olive oil for 5 to 10 minutes, stirring occasionally. 

Top with edible flowers or other garnish (basil, cilantro, arugula, etc) and serve. 

Have you connected with me on InstagramPinterest, and Facebook?

Print Friendly and PDF
Shallot & Mushroom Tarte Tatin with Burrata

Shallot & Mushroom Tarte Tatin with Burrata

21 Winter Recipes with Seasonal Fruit & Veggies

21 Winter Recipes with Seasonal Fruit & Veggies