I admit, as a home chef, one of my favorite things to do is substitution. And one of my favorite things to substitute for is the tomato. Don’t get me wrong, I am an avid fan of tomatoes. Love them, really.
But they are so ubiquitous that replacing them with something else is always an interesting challenge. That is where the inspiration came from for this caprese salad. I still wanted to use a fruit—like the tomato—but I wanted something a bit unexpected.
Mango was the perfect choice. Like the tomato, though sweet, it has earthier notes to it that allow it to be used in a variety of ways. I decided to grill it to showcase those flavors even more. And boy did it work! This salad is as tasty as it is gorgeous! Enjoy.
This salad recipe uses my Marinated Mozzarella Cheese, which is bursting with lime, cilantro and basil—yum! It goes so well with the grilled mangos that it is bound to be a favorite.
Caprese Mango Salad
yields 3 servings
½ Pound Fresh Mozzarella Marinated in Basil & Lime
10 fresh basil leaves
1. Okay, if you haven’t made my marinated mozzarella cheese recipe, get at it! It is super tasty. You don’t need use that for this recipe…you can use plain cheese. But why would you do that?
2. Now you need to slice those mangos. Instead of cutting it into chunks, I just did strips. Easy breezy!
3. Grill the mangos such that they have these lovely grill marks on each side. Man, they are so good this way. It was difficult to not eat them all up fresh off the grill.
4. Now serve it up, layering the basil, grilled mangos and mozzarella cheese. Drizzle olive oil over it and chill it in the fridge for about 20 minutes before serving.
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.