Tomato and Red Onion Salad with Grilled Mango
A classic combination of fresh tomato and red onion layered with grilled, caramelized mango for a sweet and savory touch. This refreshing salad highlights the balance of acidity from the tomatoes and sweetness from the grilled mango, creating a unique and vibrant experience with each bite.
- Total
- 20 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the salad base
- 2 large tomato, ripe, sliced into wedges
- 1 medium red onion, thinly sliced
- 100 grams lettuce, washed and torn into bite-sized pieces
- 1 medium cucumber, diced
- 1 medium red capsicum, diced
- 100 grams cabbage, finely shredded
For the grilled mango
- 1 large mango, ripe, peeled and sliced into wedges
For the blood orange dressing
- 60 milliliters blood orange juice, freshly squeezed
- 30 milliliters olive oil, extra virgin
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- Prep
- 15 min
- Cook
- 5 min
About this recipe
This recipe draws inspiration from traditional Mediterranean salads that celebrate the simplicity and freshness of seasonal ingredients. By incorporating grilled mango, we add a modern twist that enhances the natural sweetness and flavours found in the tomatoes and reds onions. The blood orange dressing not only complements the flavour profile but also adds a vibrant splash of colour, making it visually appealing as well.
Method
-
Step 1: Prepare the Salad Base
Slice the tomatoes into wedges and place them in a large mixing bowl. Thinly slice the red onion and add it to the bowl. Dice the cucumber and red capsicum, then add to the salad bowl along with the shredded cabbage and torn lettuce. Toss gently to combine all ingredients evenly, ensuring that the tomatoes don’t break apart.
-
Step 2: Grill the Mango
Preheat the grill or grill pan on medium-high heat. Take the sliced mango wedges and lightly brush them with olive oil. Once the grill is hot, place the mango wedges on it. Grill for about 2-3 minutes on each side until they have grill marks and caramelise slightly. Remove them from the grill and set aside to cool briefly before adding to the salad.
Ensure the grill is hot enough to caramelise the mango without burning it. -
Step 3: Prepare the Dressing
In a small bowl, combine the freshly squeezed blood orange juice with extra virgin olive oil. Whisk together until emulsified and add a pinch of salt and black pepper to taste. Adjust seasoning if necessary.
Ensure the oil and juice are well emulsified to create a cohesive dressing. -
Step 4: Assemble the Salad
Transfer the mixed salad base to a serving platter. Arrange the grilled mango wedges artfully atop the salad. Drizzle the blood orange dressing over the entire salad just before serving. Optionally, garnish with additional herbs or microgreens for a touch of freshness.
Tips
- Add fresh herbs such as basil or mint for enhanced flavour.
- Serve with a sprinkle of feta cheese for added creaminess and taste.
- Grill the mango slices longer for an extra caramelised flavour.
Equipment
- grill or grill pan
- sharp knife
- cutting board
- mixing bowl
- serving platter
- tongs
Serve it with
Sides
-
Grilled Chicken Skewers
The smoky flavour of grilled chicken complements the sweetness of the mango.
-
Quinoa Pilaf
A light and nutritious side that balances the dish's heavy elements.
Goes well with
-
Citrus Sorbet
A refreshing dessert that maintains the citrus theme of the meal.
-
Caprese Salad
A classic dish providing contrasting textures and flavours.
Drinks
-
Sparkling Water
A refreshing non-alcoholic drink that cleanses the palate.
-
Sauvignon Blanc
The zesty notes in the wine will enhance the citrus elements of the dish.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
