A Pati Jinich Recipe
Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
6 to 8 servings
Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño
Ingredients
For the vinaigrette:
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1 teaspoon kosher or coarse sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup slivered red onion
- 1 to 2 jalapeños, halved and thinly sliced
For assembling the salad:
- 2 large mangoes, peeled and sliced (about 4 cups)
- 1 large tomato, cut into segment slices
- 3 tomatillos, husked, rinsed, cut into thin segment slices
- 15 basil leaves, thinly sliced
To Prepare
To make the vinaigrette:
- In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.
To assemble the salad:
- Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.
