How to make it
Make the dressing:
Put tamarind pulp in a heat-proof bowl and cover with boiling water. Cover and let sit for at least 1 hour.
Massage and squeeze pulp or paste to soften. Press through a fine-mesh strainer suspended over a small bowl, discarding the solids.
Put strained tamarind in blender and add olive oil, lime juice, jaggery, coriander, salt, chili flakes, and black pepper. Pulse on high until well-combined.
Make the salad:
Put the tomatoes in a large bowl and add mozzarella, cilantro, olive oil, and salt.
Add half the tamarind dressing and toss gently to coat evenly. Serve with the remaining tamarind dressing on the side.