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.


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  • Servings: 10

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  • 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

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

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