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Sliced Tomato, Mango & Basil with Citrus DrizzleThis preparation relies on using peak-of-the-season tomatoes and mangos, so that their flavors and textures will blend softly together.
Serves 6
6 garden-ripe large tomatoes
3 mangos, ripe and soft to the touch
3 large stems of fresh basil
Sea salt and freshly ground pepper
1 lemon, juicy and springy to the touch
2 limes, full and juicy
½ cup extra-virgin olive oil (optional)
Wash and core two tomatoes, and slice into ½-inch rounds. Arrange on a serving dish.
Using a vegetable knife, remove the mango ends and peel the skin. (A mango has a flat pit running its width.) Cut along the pit, removing the fruit’s flesh. Cut the mango into thin ¼-inch slices and layer in between the tomatoes.
Quickly wash the stems of basil under cold running water and shake dry. Pick the leaves, reserving some of the smaller ones for garnish. Stack the leaves into piles of approximately 12 and roll up. With a sharp knife, cut into thin basil shreds. Sprinkle the basil over the fruit.
Sprinkle the fruit with salt and pepper to taste.
Cut the ends from the lemon and limes, and cut them in half (cutting the ends off makes the citrus easier to squeeze). Squeeze the juices over the fruit, removing all seeds as you go. If you desire, drizzle the oil over the fruit as well.
You can serve this immediately or prepare it up to 2 hours in advance. Do not sprinkle citrus or oil until ready to serve.
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