When it comes to fruits in season, I love nothing more than to simply eat them raw. They’re at their peak, dripping with juices, and filled with perfect deliciousness; but roasting does come second best. The juices caramelize, the edges brown, and somehow the flavors transform into something deep and magical and positively addicting. These roasted grapefruit and tangerine are nothing short of that. You can use them on yogurt, on your a.m. toast, and even in this warm orzo salad. And of course coupled with fresh mozzarella, it makes for a worthwhile salad.
This salad is infinitely versatile, with a simple dressing that can accommodate any topping. Add nuts, different vegetables, or even a soft-boiled egg. But you must keep the fresh mozzarella, it adds a lightness and freshness that makes everything tasty and perfect.