“A Tuscan wine in the Tropics”
As a good Tuscan, one of my favorite dishes is undoubtedly panzanella salad. I can hear you saying “here’s the usual panzanella recipe”.
But no, I am going to surprise you. A few time ago I went to Brazil and there I finally realized what my favorite fruit is: mango!
I like it so much that I wanted to find a day to out it in salti recipes, too, such as the panzanella salad. The result was a dish where the contrast between the sweetness of the mango and the acidity of the cherry tomatoes and vinegar create a simply amazing mix. A tasty samba! You have to try it, I mean it.
What your need
- Stale Tuscan bread or a baguette
- 1 red onion from Tropea
- 200 g datterini tomatoes (red, yellow, orange…)
- 1 ripe mango
- 125 g DOP buffalo mozzarella from Campania
- basil leaves
- extra virgin olive oil
- 1 tablespoon balsamic vinegar (white)
- Salt to taste
- freshly ground pepper
How I make it
In a bowl, I mix oil, vinegar, salt and Pepper. I stir everything and make a nice vinaigrette. Then I slice the Tropea red onion into rings and I put them in the bowl, mixing again.
I cut the bread into irregular pieces and bake it at 200° for a few minutes, to make it crunchy. In the meantime, I cut the mozzarella and mango into cubes, and cut the cherry tomatoes in half.
I combine everything in the bowl together with the crunchy bread. You will make a great impression with this aperitif: I promise!
