A crunchy grape-and-radish salad, bubbling baked caprese and cold gazpacho turn ripe tomatoes into three standout dishesAmit Donskoy| Related TopicsGalleryTomato and grape salad with peanuts(Photo: Sarit Goffen)Ingredients:350 grams cherry tomatoes, one variety or a mixture1/2 cup small radishes1/2 cup black grapes1/2 cup green grapes50 grams peeled, roasted peanutsFor the dressing:2 tablespoons olive oil1 garlic clove, crushed1 teaspoon smooth mustard1 tablespoon honey or date syrup1 teaspoon grated ginger2 tablespoons 5% vinegar3 tablespoons lemon juicePreparation:Cut the tomatoes into halves or quarters, depending on their size, and arrange them on a flat serving plate. Halve the radishes and place them over the tomatoes, then add the grapes. This can be prepared up to 4 hours in advance and refrigerated.For the dressing: Place all the dressing ingredients in a suitable container and mix well until smooth. The dressing can be prepared up to a week in advance.Pour the dressing over the salad, sprinkle with the peanuts and serve.Tip: You can toast the peanuts yourself. Heat a dry skillet, remove the brown skins from the peanuts and toast them, stirring and watching carefully, until golden. Let cool on a plate, then store in a jar.Baked caprese(Photo: Sarit Goffen)Ingredients:1 kg tomatoes, one variety or a mixture5 tablespoons olive oil2 garlic cloves, crushedSalt and black pepper, to taste1 log mozzarella, 180–200 grams (6–7 oz)Basil leavesPreparation:Preheat the oven to 180°C (350°F), preferably using the convection setting.Cut the tomatoes into wedges, or halve them if using cherry tomatoes, and arrange in a suitable baking dish. Drizzle with the olive oil and scatter over the garlic, salt and pepper.Roast for about 20 minutes, until the tomatoes are soft, juicy and lightly roasted. This stage can be prepared up to two days in advance; reheat before continuing.Meanwhile, slice the mozzarella.Remove the dish from the oven and carefully tuck the mozzarella slices between the tomatoes. Return to the oven for another 6–7 minutes, until the cheese has melted.Scatter with basil leaves and serve immediately, preferably with bread.Gazpacho with yogurt and tomato ice cubes(Photo: Sarit Goffen)Ingredients:10 medium ripe tomatoes1 cucumber, unpeeled1 red bell pepper6 celery leaves1 1/2 cups (360 ml) natural tomato juice3 tablespoons olive oil2 tablespoons 5% vinegar1 tablespoon lemon juiceSalt and black pepper, to tasteFor serving:Thick yogurt, preferably Greek yogurtAbout 1/2 cup chopped celery stalksPreparation:Roughly chop all the vegetables and transfer them to a food processor. Process into a thick puree. Add the tomato juice and continue processing until the mixture is smoother, but not completely smooth. Transfer to a bowl.Add the olive oil, vinegar, lemon juice, salt and pepper and mix well. If desired, pour a little of the soup into an ice cube tray and freeze. Cover the remaining soup and refrigerate for at least 2 hours.Stir the soup well before serving and divide among bowls. Add a few frozen gazpacho cubes, if using, then top each serving with yogurt and chopped celery. Serve immediately.Storage: Keep refrigerated for up to 8 hours.Comments