A new take on the caprese salad, this is delicious and unexpected.
Mango-Mozzarella Salad
1 ripe mango
1 bocconcini mozzarella ball
5 basil leaves (I chiffonade them)
extra virgin olive oil
white wine vinegar
Slice mango and mozzarella.
Chiffonade* the basil.
Sprinkle basil over salad.
Drizzle with olive oil and vinegar.
Finish with a dash of freshly cracked black pepper and a bit of sea salt.
So delicious and dinner is ready in 5 minutes!
I ate it tonight with crusty, sourdough bread.
Is anyone still wondering the easiest way to cut a mango?
*chiffonade: stack all your basil leaves, biggest on the bottom, roll them up tight. Slice your little bundle into 1/8"think sections. Now you have little ribbons of basil!
