Tomato and Red Onion Salad with Grilled Mango
Generated with the assistance of Pantry Bliss AI
Last updated on
3
20 minutes
Prep time
15 minutes
Cook time
5 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
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)
-
1 large mango (ripe, peeled and sliced into wedges)
-
60 milliliters blood orange juice (freshly squeezed)
-
30 milliliters olive oil (extra virgin)
-
1 pinch salt (to taste)
-
1 pinch black pepper (to taste)
Instructions
- 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.
-
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.
- 3. 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.
-
4.
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.
Tips and Variations
- 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 Required
Suggested Pairings
Sides
-
The smoky flavour of grilled chicken complements the sweetness of the mango.
-
A light and nutritious side that balances the dish's heavy elements.
Drinks
-
A refreshing non-alcoholic drink that cleanses the palate.
-
The zesty notes in the wine will enhance the citrus elements of the dish.
Other Food Dishes
-
A refreshing dessert that maintains the citrus theme of the meal.
-
A classic dish providing contrasting textures and flavours.