2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 tablespoon red wine vinegar
1⁄2 teaspoon salt, preferably sea salt
1⁄2 teaspoon freshly ground black pepper
2 medium red globe, beefsteak, or heirloom tomatoes (about 8 ounces each), cored and cut into small wedges
2 small fennel bulbs (about 4 ounces each), trimmed and the blemished outer layer removed, then quartered and roughly chopped
1 (14-ounce) can artichoke hearts packed in water, drained and roughly chopped
2 tablespoons packed fresh mint leaves, chopped
1. Whisk the olive oil, orange juice, orange zest, vinegar, salt, and pepper in a large bowl until uniform.
2. Add the tomatoes, fennel, artichokes, and mint leaves. Toss gently to coat.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More