This may sound weird, but it is sensational!
Ingredients
—3 tangelos 2-4 firmish yellow or orange tomatoes 1 red tomato Flaky sea salt Baby basil leaves Freshly ground black pepper to taste Extra virgin olive oil for drizzling
Method
—1 Remove peel from tangelos with a small serrated knife, taking away all the white pith and cut into segments. Here’s how to do it:
To peel an orange, use a small serrated knife and starting at one end of the orange, trim the end and slice away the peel with a gentle sawing action, taking off all the white pith as you go. If you miss some white pith, go back and carefully slice it off. This gives you a nice round orange which can then be sliced or cut into wedges or segments. To cut into segments, cut in between each piece of membrane and release the fleshy segment, letting the segments drop into a bowl as you do them so juice can be collected. If the juice is not called for in a recipe – drink it (squeeze juice from membrane as well). You’ll often see chefs removing the skin and pith very quickly by slicing the ends off an orange first, then slicing down the orange removing the peel in four cuts. Unless done expertly and with a very sharp knife, this wastes a lot of orange and produces square-shaped oranges.
2 Just before serving, slice tomatoes. Arrange tomatoes and tangelo segments on a platter. Sprinkle with sea salt and basil leaves. Grind over a little pepper and drizzle with oil. Serve immediately.
Tomato & Tangelo Salad – Colourful trio!
Recipe Notes
Tangelos have just started their season and are one of the best citrus fruits with deep orange juicy sweet-sharp flesh. The few pips they may have are easily flicked out. They make copious juice when squeezed. And they are fab in Spanish-inspired salads with olives or with salty things like bacon, or added to a green salad with roast chicken. Tossed with charred red peppers they make a delicious topping for bean dishes, chilli dishes and to go with pan-fried fish, chicken or duck.
Last year’s version called for tomatoes, oranges, green chilli and mint, drizzled with extra virgin olive oil. But this year I have gone for large yellow tomatoes, mostly (a few slices of red makes a colour contrast), tangelo segments and baby basil leaves. Have you seen those pots of basil with teeny weeny leaves? Too cute! Tomato & Orange Salad
Read all about oranges Oranges
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