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.