Mango, Tomato, and Cucumber Salad

by Laura Donnelly — July 4, 2007

This is one of my favorite summertime salads. It's even good in the winter when tomatoes are not their best.

Serves 4

1 firm under-ripe mango
2 large tomatoes, sliced
1/2 red onion cut into thin rings
1/2 English cucumber, sliced thin
2 Tablespoons canola or safflower oil
1 Tablespoon lemon juice
1 garlic clove, crushed
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
Salt and pepper to taste
Snipped chives for garnish

1. Cut away two thick slices on either side of mango stone. Peel skin from pieces, then slice into 1/4 inch slices.

2. Arrange tomatoes in decorative pattern on pretty platter, then layer cucumbers, mango slices, then red onion rings over all.

3. Blend oil, lemon juice, garlic, hot sauce, sugar, and salt and pepper. Whisk well. Pour over salad and top with chives.