MANGO & BURRATA SALAD
If I’m not eating mangos straight, I’m making this
I originally developed this recipe last spring for a dinner I cooked in collaboration with Rym of The Women’s Sanctuary and Taste,Good; it was the standout dish of the meal.
Later, I shared the recipe on Instagram, and I thought that now, with mango season in swing, it would be a good time to bring it back. Between the sharp, tangy dressing and the textural contrast of crisp cucumbers, tender mango, and creamy burrata, there’s just so much to love. I’m know it’ll be the best salad you make this spring.
If a leafy salad isn’t your usual preference (it isn’t always mine), swap the greens for stale crusty bread thats been torn and toasted/fried, and you’ll have a very good panzanella.
2-4 SERVINGS / 15 MINUTES
INGREDIENTS
1 small shallot, minced
3 Tbsp. lemon juice
½ tsp. Diamond Crystal kosher salt
5 oz. mixed spring greens
½ cup mixed herbs (such as mint, dill, or parsley), torn, optional
2 mini Persian cucumbers, sliced into ¼ in. rounds
1 ripe champagne mango, peeled, cheeks sliced ¼ in. thick
1 serrano pepper, thinly sliced, optional
1 tsp. Turkish or Persian sumac
1 Tbsp. maple syrup
2 tsp. whole grain mustard
2 Tbsp. olive oil
4 oz. burrata, for serving
Lemon zest, for serving
METHOD
Combine shallot, lemon juice, and kosher salt in a small bowl and let rest 5-10 minutes while you prepare the remaining ingredients (this will quick-pickle the shallots and mellow their sharpness).
Add spring mix, herbs, cucumbers, mangos, and serrano, if using, to a large bowl.
Return to shallots and add sumac, maple syrup, mustard, and olive oil. Mix dressing well to combine.
Pour ½ of the dressing over the greens and toss to combine. Transfer to platter. Top with burrata and finish with the remaining dressing and lemon zest.
