• Summer Mango Caprese Salad with Truffle Salt

    by Dorothy Reinhold on June 11, 2011


    Print This Post Print This Post Mango Caprese Salad from Shockinglydelicious.com

    You know what a traditional Caprese salad is, right? Simple, delicious, with four ingredients:

    Basil on the windowsill

    Windowsill basil.

    • Local, vine-ripened tomatoes (preferably warm from being picked from your backyard)
    • tender basil leaves (ditto on the backyard or windowsill)
    • fresh and moist mozzarella (not the rubbery kind)
    • super premium extra-virgin olive oil (I suggest Malibu Olive Co. brand)

    To that idea I am adding a perfect, sweet ripe mango.

    This scary good salad must be made in summer, when tomatoes are at their peak.

    To garnish, I am suggesting either of two final finishing touches:

    1. A pinch of truffle salt (I love this)
    2. Thick (expensive), aged balsamic vinegar – the kind that pours like syrup or molasses (my daughter prefers this)

    Dice a mango on shockinglydelicious.com

    Dice a perfectly ripe mango.

    Mango Caprese Salad on shockinglydelicious.com

    Toss everything gently in a bowl.

    Summer Mango Caprese Salad with Truffle Salt or Balsamic Vinegar

    Toss ripe tomatoes, fresh mozzarella and basil leaves with sweet, ripe mango chunks for a sublime variation on a classic captrese. Dress it with a sprinkle of truffle salt, a touch of premium balsamic vinegar, or nothing at all!

    • 2-3 fresh, ripe tomatoes
    • 1 large ripe mango
    • 4 ounces fresh mozzarella
    • Handful fresh basil leaves
    • Extra-virgin olive oil (optional)
    • Truffle Salt (optional) or sea salt
    • Premium Balsamic Vinegar (optional)

    Seed the tomatoes. The easiest way is to slice them in half at the equator, hold the half over the sink, and, using your finger, scoop the seeds out from each little pocket into the sink. When seeded, cut the tomatoes into chunks. Put tomato into a medium mixing bowl.

    Peel and remove seed from mango, and cut flesh into chunks. Add mango to bowl.

    Slice cheese and then dice it. Add to bowl.

    Cut basil leaves into a chiffonade (very thin strips). Add to bowl. Stir gently to combine everything.

    You may portion into 2 salad bowls and serve as is (the mango and tomato juices will combine to make a lovely “dressing”) or add a drizzle of olive oil.

    For a finishing touch, sprinkle with a pinch of truffle salt, or a drizzle of fine, insanely expensive balsamic vinegar. (If all you have is the cheap stuff, I would avoid it on this salad. I know the expensive stuff is pricy, but in this case, it is necessary.)

    Serves 2 for a main dish, or 4 for an appetizer portion.

    Mango Caprese Salad from shockinglydelicious.com

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