3.0 5

Tangy Tomato and Mango Salad

In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.

 

slideshow More Recipes for Tomatoes

 

  • Servings: 10

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 10 medium tomatoes (3 pounds), sliced 1/4 inch thick
  • 3 large, ripe mangoes—peeled, pitted and sliced 1/4 inch thick
  • 1/4 cup plus 1 tablespoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 3 large shallots, thinly sliced (1 cup)
  • 2 cups thinly sliced basil leaves

Advertisement

How to make this recipe

  1. In a small bowl, combine the vinegar with the olive oil; season with salt. Add the shallots and 1 cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil and serve.
Contributed By Photo © Cedric Angeles Published January 2009

Related Video

More Videos
How to Make Creamy Riced Potatoes




You May Also Like

 

489868 2013-12-06 Jean-Georges Vongerichten summer|barbecue-cookout|dinner-party|caribbean|salads|side-dishes|10|basic-easy|fast|healthy|no-cook|vegetarian january-2009,Jean-Georges Vongerichten,tomato and mango salad,tomato basil salad,fruit salad,tropical salad recipe recipes,tangy-tomato-and-mango-salad 489868
Close