No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mango and Tomato Salad with Basil Curry Dressing

A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

  • Servings: 4
Mango and Tomato Salad with Basil Curry Dressing

Source: Martha Stewart Living, July/August 1991

Ingredients

  • 4 ripe plum tomatoes
  • 1 large ripe mango (see Note)
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon white-wine vinegar
  • Pinch of curry powder
  • 4-6 large basil leaves
  • Salt and freshly ground black pepper, to taste

Directions

  1. Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.

  2. Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.
    Note: If in doubt about the ripeness of a mango, buy a nice firm one and keep it in a closed paper bag for several days, until it gives off a fruity aroma and no longer feels firm.

Reviews (1)

  • tawney 25 Aug, 2009

    I am interested in making this sald and cannot locate other's comments/reviews - hopeing if I post this, it will take me to a page to read them.

Related Topics