Tomato and Mango Salad with Chiles and Tomato Essence

Name: Tomato and Mango Salad with Chiles and Tomato Essence
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
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

Recipe photo courtesy of Maria Robledo

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.

Source: Martha Stewart Living, July 2013

20 mins 20 mins 4

Total Time Prep Servings

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. 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.

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Tomato and Mango Salad with Chiles and Tomato Essence

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