CREAMY TOMATO, MANGO AND OLIVE SALAD

What do I love about summer? Well for one, I love all of the fresh local ingredients you could get at your local grocery store. There is such a variety in the summer, and knowing that I always plan my meals accordingly. I just love making nice simple salads all throughout the summer. The combination of the sweet mangos, tart tomatoes, and the briny olives make for an interesting flavourful twist on your usual salad. No salad greens needed here. The light creaminess help tone down the tartness of the tomatoes. This is a good one to try folks!

Serves 2 generously

Ingredients:
  • 2 large tomatoes, sliced into wedges
  • half pint of cherry tomatoes, sliced in half
  • 5-6 olives, sliced thin (use your favourite)
  • 1/4 cup sweet onion, sliced thin
  • 1 small ripe mango, sliced
  • 1 tbsp fresh basil, sliced thin
  • coarse salt and freshly cracked black pepper
  • juice of half a lemon (use more if not juicy enough)
  • 2 large tbsps of sour cream (use half fat, but not fat free)
  • 1 tsp liquid honey
  • drizzle of extra virgin olive oil
In a large salad bowl, add in the tomatoes, cherry tomatoes, olives, sweet onion, mango, and basil. Season with salt and pepper. Then squeeze the juice of half a lemon over the salad, and add in the sour cream, honey and olive oil. Using two spoons, toss gently to combine. Cover the bowl with plastic wrap, and place it into the fridge for a good 20-30 minutes, then serve.

Cook's Tip: I don't recommend keeping this in the fridge for more than a day. The juice from the tomatoes don't seem to mix well with the sour cream. It's best eaten the day of.




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