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Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

6 to 8 servings
Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño


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.