Tangy mango, sweet tomatoes and silky burrata come together for this Mango Tomato Caprese Salad. It’s finished with a delicious citrusy basil dressing that adds a perfect finishing touch.
This is our take on the classic Italian caprese, with a Caribbean twist that adds just the right balance of sweetness and freshness. It’s simple, vibrant, and the kind of salad that feels just as right on a weekday as it does on a table for brunch or dinner.
Once everything is prepped, it comes together in minutes and is ready whenever you are.
Mango Season is Upon Us
We give the classic Southern Italian salad, a tomato caprese, our fresh Caribbean twist. The addition of mango and a delicious citrusy basil dressing is nothing short of genius.
This recipe is a perfect for a side salad on a weekday or entertaining for brunch or dinner. Once it is prepared, you don’t need to worry about it until you are ready to serve.
The only part that takes a little extra time is cutting the mango. Once that’s done, the rest is quick and easy. If you need help, we’ve broken it down step-by-step in our Mango Guide.
Tips to Make This Delicious Mango Tomato Caprese Salad:
What to Use
It’s important to make the dressing in a high speed blender. We like using a Vitamix but another blender will do. If you use a food processor the taste will be good but the basil leaves will be chopped and you are looking for it to be completely blended together to give you a vibrant green dressing.
Texture is Key:
The secret to any good salad is texture, but it’s especially true of a simple salad like this one. As you will notice from the first step of the salad, you want to cut the mango and the variety of tomatoes in different sizes and shapes. It may seem silly, but it really enhances the layers of flavor. Even when we are making a salad with just tomatoes we like cutting, slicing and chopping them so that every bite is interesting.
Use the Best:
Since it is a simple recipe, the salad will taste as good as its ingredients. Make sure the mangoes aren’t too green, the tomatoes are sweet and be sure the burrata is the best you can buy. Although we recommend using different tomatoes for color and texture, it’s more important to use good quality and perfectly ripe.
Substitutions:
If you have different types of tomatoes, use them. Same with the mango, use what you have. If you don’t love basil you can substitute with parsley or mint for a more pungent bite. We prefer using burrata because it is luxurious and creamy but straciatella or fresh mozzarella, packed in water, would be a great choice too.
If you love this salad try out our other salads Zoodle Salad, Spring Salad
What to Serve with Your Mango Tomato Caprese Salad
We would serve this with almost anything, but it would pair perfectly with heavy mains when you want to keep the sides lighter:
Mango Tomato Caprese
Course: SidesCuisine: Cuban, ItalianDifficulty: Easy8
servings15
minutesSalad Ingredients
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1 ripe mango (we like Ataulfo or Alphonso mangos)
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1 large tomato (we like ripe heirloom tomatoes)
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2 plum tomatoes
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1 to 2 balls of burrata
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1 cup of cherry tomatoes, halved
- Basil Dressing Ingredients
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1 cup of basil, tightly packed to measure correctly
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2 tablespoons of lemon juice
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1 tablespoon of red wine vinegar or white wine vinegar
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¼ teaspoon of calabrian chilli paste or crushed red pepper flakes
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Salt and freshly cracked pepper
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¼ cup of extra virgin olive oil
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Maldon salt
Directions
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Assemble the salad. Cut the mango into 2 to 3-inch wedges. The heirloom tomato can be sliced and the cherry tomatoes can be cut in half. The plum tomato can be sliced into rounds or it can be cut into large cubes or in quarters.
The important thing is to cut them all in different sizes and shapes. See above, and then just assemble them nicely on the platter.
- Make the dressing. In a high speed blender add all of the ingredients except for the olive oil. When the herbs are slightly chopped up, slowly drizzle in the oil. Once all of the oil is in taste for salt and pepper and adjust as needed. If the dressing is too think and needs to be slightly thinner, you can add a tablespoon of water and a tablespoon or two of oil. It should be completely mixed in and have a thick pourable texture.
- Pour the dressing over the salad and sprinkle with Maldon salt and freshly cracked pepper.
