1 cup fresh diced mango
1 cup diced tomato, heirloom preferred
pinch of salt, pink Himalayan or kosher
1/8 cup, thinly sliced sweet white onion, optional
1 small jalapeno pepper, deseeded and diced, optional
@8 basil leaves
juice from 1 fresh lime and 1 tsp. optional zest
light drizzle of EVOO, first press preferred
Combine the mango and tomato, as well as optional onions and pepper in a bowl. Add the salt. Let rest for 10 minutes.
Roll up the herb leaves very tightly. Snip these finely into the salad.
Optionally grate a teaspoon of the lime zest into the salad. Juice the lime over the salad. Toss gently. Finish with a light drizzle of EVOO.