A gorgeous vegetarian main course this variation on the tomato, fresh mozzarella and fresh basil classic is incredibly flavorful. The peppery quality of the basil plays the perfectly ripe mango like a violin!
Ripen your tomato and mango until soft and fragrant, indoors in the sun and for several days if needed.
On a bed of fresh baby spinach place 1/2 inch cubes of room temperature tomato and mango, then scatter smaller cubes of fresh mozzarella. Roll several leaves of fresh basil together like a cigarette, slice finely and sprinkle on top of the salad. I added very little vinaigrette, but instead you can drizzle a little extra virgin olive oil, sprinkle a little mild salt (such as Himalayan) and cracked pepper. I like a light touch on the seasoning to let the mango shine.
For a beautiful vegan option, instead of mozzarella slice a few macadamia nuts and voilà!