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Mango, Tomato, and Burrata Salad

Servings: 4 to 6

This salad is bursting with flavor contrasts, from the sweet tomato and mango to the peppery, bitter arugula to the creamy burrata.


  • 2 diced mangos (about 14 oz. each),
  • 8 oz. halved cherry tomatoes
  • 5 oz. baby arugula
  • 1/2 cup toasted sliced almonds
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. good-quality aged balsamic vinegar
  • Flaky sea salt and freshly ground black pepper
  • 2 8- to 9-oz. balls burrata


  • In a large, shallow bowl, toss together the mangos, tomatoes, arugula, almonds, oil, and vinegar. Season to taste with salt andĀ  pepper. Divide the salad among four plates. Carefully tear theĀ burrata into large pieces, taking care with the creamy filling, and nestle a few pieces into each serving. Season to taste with salt.


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