mango caprese with basil vinaigrette
I understand that you might be a little scared right now.
I’ve presented you with a bizarre combination of mango, mozzarella, and a mysterious green goo.
We were a little scared, too.
Don’t be. The mango, the cheese, the basil vinaigrette; they mesh into a light, refreshing, luscious (and addictive) salad that could put a traditional tomato-based caprese to shame.
Mango Caprese with Basil Vinaigrette (adapted from epicurious)
serves about 4
1/2 cup chopped basil
3 tablespoons mild olive oil
2 tablespoons white balsamic vinegar
2 large, ripe mangoes, peeled and thinly sliced
8 ounces fresh mozzarella cheese, cut into 8 slices
Combine basil, oil, and vinegar in a mini food processor until most of the basil is pureed. (Or chop basil as finely as possible by hand, then combine with oil and vinegar.) Season with salt and pepper.
Alternate slices of mango and cheese, then drizzle with vinaigrette.