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Under 30 Minutes

Under 30 Minutes

Tomato and Mango Salad with Chiles and Tomato Essence

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4
Photography: Maria Robledo

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Ingredients

  • 1 cold small ripe mango, preferably Champagne (about 1 pound)
  • 1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
  • 1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
  • 1 red Thai or serrano chile, very thinly sliced on the bias
  • 1 cup Thai or Italian basil leaves and buds, half roughly chopped
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • 1 1/3 cups cold Tomato Essence

Directions

  1. Step 1

    Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

Source
Martha Stewart Living, July 2013

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