RECIPE

Tangy Tomato and Mango Salad

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 10

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 10
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 10 medium tomatoes (3 pounds), sliced 1/4 inch thick
    2. 3 large, ripe mangoes—peeled, pitted and sliced 1/4 inch thick
    3. 1/4 cup plus 1 tablespoon red wine vinegar
    4. 1/4 cup extra-virgin olive oil
    5. Salt
    6. 3 large shallots, thinly sliced (1 cup)
    7. 2 cups thinly sliced basil leaves

Directions

  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.