Ingredients:

  • 1.5 lbs heirloom or cherry tomatoes
  • 1 tsp fine sea salt
  • 3 tbsp aged balsamic vinegar
  • 0.5 cup red onion, shaved
  • 2 large fresh mangoes, cubed
  • 0.5 cup Castelvetrano or Kalamata olives, pitted and torn
  • 0.5 cup fresh basil and mint, chiffonade
  • 0.25 cup extra virgin olive oil
  • 1 tsp honey
  • 0.5 tsp Dijon mustard
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place your 1.5 lbs of halved tomatoes in a large bowl and sprinkle with 1 tsp fine sea salt. Toss gently and let them sit for at least 10 minutes.
  2. Add the shaved 0.5 cup red onion to the tomatoes. Pour over 2 tbsp of the aged balsamic vinegar and toss again.
  3. In a separate jar, combine the remaining 1 tbsp balsamic, 0.25 cup EVOO, 1 tsp honey, 0.5 tsp Dijon, and 0.5 tsp black pepper. Shake vigorously until the mixture is thick and shimmering.
  4. Add the cubed 2 large mangoes and 0.5 cup torn olives to the tomato mixture. Drizzle the dressing over the top and toss with a large spoon, ensuring every piece of fruit is coated.
  5. Scatter the 0.5 cup of basil and mint chiffonade over the bowl. Gently fold them in just before serving until the aroma of fresh herbs fills the room.
  6. Let the completed Marinated Tomato Salad Olive Mango sit at room temperature for another 15 minutes. This allows the mango to absorb the salty tangy juices from the bottom of the bowl.