This is unashamedly fusion, with the tomato-mozzarella-basil classic meeting some Californian citrus. Go all out on the tomatoes: the more colours and sizes and varieties, the better.
Prep 20 min
Serves 2
1 pink grapefruit
125g mozzarella, torn into ½cm-thick pieces
250g tomatoes – as wide an assortment of varieties, colours, shapes and sizes as possible
1 large ripe avocado
1 tbsp small basil leaves
1 tbsp olive oil, plus extra to finish
For the dressing
1 tbsp olive oil
1 tbsp coriander seeds
2 tsp maple syrup
½ tsp paprika
½ aleppo chilli flakes
½ tsp toasted sesame oil
1 tsp sherry (or balsamic) vinegar
Flaked sea salt and black pepper
Top and tail the grapefruit, then use a small, sharp knife to cut off the skin and pith. Holding the grapefruit above a small colander set over a medium bowl, cut between the membranes to release the individual segments into the colander and squeeze any juice out of the pith.
Whisk all the dressing ingredients in a small bowl with a quarter-teaspoon of salt and a good grind of black pepper.
Cut the larger tomatoes into uneven, 1cm-thick pieces and cut the cherry tomatoes in half. Put all the tomatoes in a medium bowl with a quarter-teaspoon of salt and two tablespoons of the grapefruit juice. Cut the avocado in half, remove and discard the pit, then peel. Cut the avocado flesh on the diagonal into ½cm-wide strips, add to the tomato bowl with a good grind of pepper and toss gently.
Arrange the tomato mix on a large platter with a lip or a shallow bowl. Dot the mozzarella around and about, nestling it slightly into the salad, then evenly spoon over the dressing. Top with the grapefruit segments and basil leaves, sprinkle on an eighth of teaspoon of salt and a good crack of pepper, drizzle over a final tablespoon of oil and serve at room temperature.
https://www.theguardian.com/food/2022/jun/18/yotam-ottolenghi-recipes-for-no-cook-cooking-silken-tofu-marmalade-caprese-salad-sardines-radish-watercress?utm_source=dlvr.it&utm_medium=twitter
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