Mango Tomato Caprese

Name: Mango Tomato Caprese
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 piece Mango (1 ripe mango (we like Ataulfo or Alphonso mangos)); 1 piece Tomato (1 large tomato (we like ripe heirloom tomatoes)); 2 pieces Roma Tomato (2 plum tomatoes); 1 piece Burrata (1 to 2 balls of burrata — up to 2); 1 cup Cherry Tomato (1 cup of cherry tomatoes, halved); 1 cup Basil (1 cup of basil, tightly packed to measure correctly); 2 tbsp Lemon Juice (2 tablespoons of lemon juice); 1 tbsp Red Wine Vinegar (1 tablespoon of red wine vinegar or white wine vinegar); ¼ tsp Calabrian Chili Paste (¼ teaspoon of calabrian chilli paste or crushed red pepper flakes); 0 pieces Table Salt (Salt and freshly cracked pepper); ¼ cup Extra Virgin Olive Oil (¼ cup of extra virgin olive oil); 0 pieces Sea Salt (Maldon salt)

Mango Tomato Caprese - Sides (Caribbean)

15 minMexican

Servings8

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Steps

1Assemble the salad. Cut the mango into 2 to 3-inch wedges. The heirloom tomato can be sliced and the cherry tomatoes can be cut in half. The plum tomato can be sliced into rounds or it can be cut into large cubes or in quarters.The important thing is to cut them all in different sizes and shapes. See above, and then just assemble them nicely on the platter.
2Make the dressing. In a high speed blender add all of the ingredients except for the olive oil. When the herbs are slightly chopped up, slowly drizzle in the oil. Once all of the oil is in taste for salt and pepper and adjust as needed. If the dressing is too think and needs to be slightly thinner, you can add a tablespoon of water and a tablespoon or two of oil. It should be completely mixed in and have a thick pourable texture.
3Pour the dressing over the salad and sprinkle with Maldon salt and freshly cracked pepper.