Slice the tomatoes into ¼-inch-thick rounds. Set aside.

Zest the rind of 1 orange into an 8-ounce glass jar or measuring cup (about 1 tablespoon of zest). Set aside.

With a sharp knife, cut off the ends of both oranges and set them upright on one flat end on a cutting board. Starting at the top of the orange where the interior flesh meets the white pith of the peel, carefully make slices down along the side of each orange, following the lengthwise curve to remove the remaining peel and pith. Once all of the peel and pith have been removed, turn the oranges onto their sides and slice crosswise into ¼-inch-thick rounds.

Arrange the tomatoes, oranges, and onions in layers on a medium serving platter and dot with the olives.

Add the olive oil, lemon juice, chili flakes, paprika, and salt and pepper to taste to the jar or measuring cup with the orange zest. Seal with a lid and shake, or whisk well to combine. Spoon the dressing over the salad and serve immediately with warm bread.