Jean-Georges' Tangy Tomato and Mango Salad

By BobD

In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.

Ingredients

• 10 medium tomatoes (3 pounds), sliced 1/4 inch thick
• 3 large, ripe mangoes—peeled, pitted and sliced 1/4 inch thick
• 1/4 cup plus 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt
• 3 large shallots, thinly sliced (1 cup)
• 2 cups thinly sliced basil leaves

Preparation

Step 1

In a small bowl, combine the vinegar with the olive oil; season with salt. Add the shallots and 1 cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil and serve.