Tangy Tomato and Mango Salad
Recipe from Food & Wine

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.


Tangy Tomato and Mango Salad
Cedric Angeles

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