This salad is so good, so refreshing, and a crowd pleaser. Super ripe, sweet mangoes. Little radiccio leaves for that slightly bitter crunch. Fresh, savory mozzarella. And tons of freshly picked basil over homemade basil dressing.
radiccio leaves, thinly sliced (I used round Chioggia radiccio)*
2ripe mangoes, peeled and thinly sliced
8ozfresh mozzarella cheese ball, sliced into 1/4 in. thick slices
salt & pepper to taste
Instructions
For the vinaigrette: Blend chopped basil, olive oil, and white balsamic vinegar until it is well blended and smooth. Season with salt and pepper to taste. This can be done ahead of time, even the day before.
To assemble: Overlap mozzarella, mangoes, radicchio, and basil leaves on plates (all except basil can be pre-sliced ahead of time). Drizzle with the basil vinaigrette. Pass around leftover dressing.
Notes
Note: If you can't find radiccio leaves, you can use thinly sliced red cabbage.