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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 | This Healthy Table

We've had so much rain this past week and it seems like the roads 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 fruit 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 | This Healthy Table

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. 

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