Tomato and Mango Salad with Nuoc Cham Vinaigrette

From: foodandwine.com

Yields: 8 Servings

Ingredients

  • • 0.5 cup hot water
  • • 0.5 cup granulated sugar
  • • 0.5 cup rice vinegar
  • • 0.25 cup fish sauce (such as Red Boat)
  • • 3 tablespoons fresh lime juice (from 1 lime0
  • • 2 tablespoons finely chopped garlic (about 6 cloves)
  • • 2 fresh red Thai chiles, thinly sliced (about 1 1/2 teaspoons)
  • • 4 large yellow heirloom tomatoes, cut into 1-inch wedges
  • • 4 mangoes (about 11 ounces each), peeled, pitted, and thinly sliced lengthwise
  • • 8 ounces fresh mozzarella cheese, torn into pieces
  • • 0.75 cup loosely packed fresh basil leaves, torn
  • • 1 fresh serrano chile, thinly sliced into rings (about 2 1/2 teaspoons)

Steps

  • Step 1Whisk together 1/2 cup hot water and sugar in a medium-size heatproof bowl until sugar is dissolved. Stir in vinegar, fish sauce, lime juice, garlic, and Thai chiles. Set aside, or cover and refrigerate until ready to use. Make the salad
  • Step 2Arrange tomatoes and mangoes on a large platter or plate. Nestle torn mozzarella in and around fruit. Spoon about 1/2 cup vinaigrette over fruit and mozzarella. (Reserve remaining vinaigrette for another use.) Top with basil leaves and serrano chile. Serve slightly chilled or at room temperature.