Tangy Tomato and Mango Salad

The other day I was at Whole Foods getting some ingredients for some original recipes that I have been working on (and still are as they are not coming out the way that I had hoped…lol). I saw this woman getting very excited by some fruit but I didn't really know what they were…so I asked her and she said that they were Champagne Mangoes and were only in season for a short time. I then of course saw the placard stating that they were indeed Mangoes. She suddenly asked the attendant to cut one open so that we could taste it and he did much to my surprise. It was very delicious (a little milder and maybe even sweeter than a regular mango). So I decided to buy a couple…with no idea if I would just cut it up and eat it or make something with it. I had also found some wonderful Heirloom Tomatoes while I was there (I am always pleased to find heirloom, beefsteak and even ugly tomatoes, as I think they have the best flavors). You could use regular mangoes and any type of tomatoes that you had on hand or suited your taste for this recipe.
           

I also bought some vegetable quesadilla's while I was there (the ones that they make onsite) and so I looked through some recipe books and found the following recipe to go along with it and I am really glad that I did. Now I only made a small salad for myself and had to change the amounts…but I am posting the original recipe from the 2010 Food & Wine Annual Cookbook.  

Recipe by Star Chef Jean-Georges Vongerichten

Tangy Tomato and Mango Salad
(10 Servings)

In Chef Jean-Georges Vongerichten's version of a dish from his friend Maya Gurley's St. Bart's restaurant, Mayas, he dresses plum tomatoes, fresh basil leaves and sweet, juicy mango slices with a simple red wine vinaigrette.      

¼ Cup plus 1 Tbsp – Red Wine Vinegar
¼ Cup – Extra Virgin Olive Oil (EVOO)
Salt
3 – Large Shallots, Thinly Sliced
2 Cups – Thinly Sliced Basil Leaves
10 – Medium Tomatoes, Sliced ¼ Inch Thick
3 – Large, Ripe Mangoes – Peeled, Pitted and Sliced ¼ Inch Thick
 In a small bowl, combine the red wine vinegar with the olive oil; season the dressing with salt. Add the sliced shallots and 1 Cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil leaves and serve.