Summary

Ingredients

• 500 g cocktail tomatoes, red and yellow
• 1 mango (s), soft
• 1 lettuce heart (s) (romaine lettuce)
• 2 spring onion (s)
• 5 basil leaves, fresh
• 1 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 125 g buffalo mozzarella
• sea-salt
• Pepper from the grinder

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Instructions

1. Wash and quarter the cocktail tomatoes. Peel the mango and cut the pulp into wedges from the stone.
2. Then put the tomatoes and mango pieces in a bowl and season with sea salt and pepper. Let it steep for about 10 minutes.
3. In the meantime, clean the romaine lettuce, wash, spin dry and then peck into bite-sized pieces. Then clean, wash, drain and cut the spring onions into rings. Add the lettuce and spring onions to the tomatoes and mango pieces and mix everything together.
4. Mix the finely chopped basil leaves, balsamic vinegar and olive oil into the salad.
5. If necessary, season with sea salt and pepper.
6. Finally, drain the buffalo mozzarella and chop it into pieces.
7. Arrange the tomato and mango salad on 2 plates and spread the mozzarella pieces over them.
8. Ciabatta tastes good with it.