Mango Caprese Salad

Any other Caprese Salad fans out there? Years ago I could have lived off this salad all summer long! Last year I think I had it once or twice maybe. This year I think my love is back, kind of but it still isn’t the same, not sure why. Playing around and let’s just say adding a mango is like adding sunshine to a raining day! Not that there was ever anything missing from the salad before mango jointed the party but the plate is popping… with color and flavor! I know I know if it isn’t broke don’t try to fix it but I can’t help but play with my food. Sweet and savory, quick and easy, this salad makes a great lunch or dinner all summer long!

Mango Caprese Salad
Makes 1 serving
2-3 oz fresh mozzarella
1 large tomato
1 ripe mango
2 thin slices red onion
4-5 fresh basil leaves
drizzle of balsamic vinegar
Sea salt and pepper, to taste

Slice tomato horizontally into 5 slices, or appropriately for your size tomato or you can slice into wedges. Slice or chunk your mozzarella. Remove skin from mango and slice away the sides right along the pit, than slice away the shorter sides, slice or chunk the mango sections. Assemble salad layering as shown or just putting together in a bowl. Cut or shred basil leaves and sprinkle over top of the salad. Drizzle with balsamic vinegar and season with salt and pepper. Enjoy!