Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Ingredients

• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 1 teaspoon kosher or coarse sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup slivered red onion
• 1 to 2 jalapeños (halved and thinly sliced)
• 2 large mangoes (peeled and sliced (about 4 cups))
• 1 large tomato (cut into segment slices)
• 3 tomatillos (husked, rinsed, cut into thin segment slices)
• 15 basil leaves (thinly sliced)

Instructions

1. 1

   --- To make the vinaigrette: ---

2. 2

   In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.

3. 3

   --- To assemble the salad: ---

4. 4

   Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.