Coriander

Tomango salad

by:
June 14, 2011
Author Notes

Inspired by Kitchen Butterfly's mango slaw, which is lovely, I decided to test out a favorite combination of mine, the mango with an heirloom tomato. This is a simple easy salad to make, which you can adjust to your preferences. It can be a great addition to a picnic. —Sagegreen

  • Makes just over a cup
Ingredients
  • 1/2 cup diced peeled mango
  • 1/2 cup heirloom tomato, diced
  • 1/4 cup finely chopped sweet onion
  • 1/2 teaspoon fine sea salt
  • 1 tbl. snipped basil leaves
  • 1 tablespoon snipped fresh coriander leaves
  • squeeze of fresh lime juice
  • drizzle of extra virgin olive oil, optional
  • 1/2 teaspoon coarse sea salt, to taste
  • 1 tablespoon Aleppo pepper, to taste
In This Recipe
Directions
  1. Combine the diced mango, tomato and onions in a shallow bowl. Sprinkle the fine salt on these and let sit for a few minutes.
  2. Bruise the basil and coriander leaves with a muddler or spoon. Toss these in with the salad.
  3. Squeeze the lime juice over the salad. Drizzle a little olive oil on top if you like. Sprinkle with Aleppo pepper and coarse salt. Serve right away.

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