- 1 pound
Tomatoes (different colored varieties)
Mango (about 400 grams)
- 4 sprigs
- 2 tablespoons
- 1 tablespoon
- 4 ounces
Rinse tomatoes and cut out the stem. Cut the tomatoes into slices. Peel mango and remove pit. Cut into slices or sticks. Place tomato and mango slices in a bowl and season with salt and pepper. Let marinate for about 10 minutes.
Rinse romaine lettuce and spin dry. Tear or cut into bite-sized pieces. Rinse scallions and thinly slice. Add lettuce and scallions to the tomato mixture.
Rinse, shake dry and finely chop basil. Mix basil, balsamic vinegar and olive oil into the salad. Season with salt and pepper.
Drain buffalo mozzarella. Cut into pieces. Place tomato and mango salad on a platter and top with mozzarella slices.