Too Hot in the Kitchen

Meet my favorite summer dinner!

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!