Mango Tomato Salad Recipe

Tomato and Mango Salad with Nuoc Cham Vinaigrette

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Juicy heirloom tomatoes, sweet mango, and creamy mozzarella totally transform when they’re drizzled with a savory, tangy nuoc cham vinaigrette.

Kari Young

Updated on June 5, 2024

Tested by

Marianne Williams

TOMATO AND MANGO SALAD WITH NUOC CHAM VINAIGRETTE — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Total Time:

20 mins

Servings:

6 to 8

Salty fish sauce, sour lime juice, and the heat from serrano chiles bring out the innate sweetness of the mango in this jaw-droppingly delicious salad. Tender mango and juicy heirloom tomatoes are hearty and satisfying, and pairing them with a slightly funky, umami-forward nuoc cham dressing results in a surprising combination of flavors. The mozzarella adds a soft, creamy, and mild milky moment that cuts through the stronger elements while marrying them at the same time.

The tomato juices play a part in flavoring the savory dressing, so select tomatoes at peak ripeness. They will feel heavy in your hand and give slightly with gentle pressure. Ripe mangoes will have a sweet, fruity aroma and should be very juicy.

Frequently Asked Questions

What is nuoc cham?

Nuoc cham is a classic Vietnamese dipping sauce that is sweet, sour, salty, and savory. At its most basic, it’s a combination of water, sugar, lime juice, and fish sauce. Here, it’s the inspiration for a vinaigrette in which rice vinegar, garlic, and sliced chiles are added.
Can I substitute burrata for mozzarella?

Burrata is softer and creamier than mozzarella, so they are not always interchangeable. However, burrata will work just as well in this recipe, so it can be used instead, if preferred. It will lend extra creaminess to the salad.

Notes from the Food & Wine Test Kitchen

You’ll have more nuoc cham vinaigrette than you need for this salad. Save the rest to use as a sauce for spring rolls, drizzle over noodles, or serve alongside grilled pork.

Make ahead

The nuoc cham vinaigrette can be stored in an airtight container in the refrigerator for up to three days.

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Ingredients

Nuoc Cham Vinaigrette

1/2 cup hot water
1/2 cup granulated sugar
1/2 cup rice vinegar
1/4 cup fish sauce (such as Red Boat)
3 tablespoons lime juice (from 1 lime)
2 tablespoons finely chopped garlic (about 6 cloves)
2 fresh red Thai chiles, thinly sliced (about 1 1/2 teaspoons)

Salad

4 large yellow heirloom tomatoes, cut into 1-inch wedges
4 mangoes (about 11 ounces each), peeled, pitted, and thinly sliced lengthwise
8 ounces fresh mozzarella cheese, torn into pieces
3/4 cup loosely packed fresh basil leaves, torn
1 fresh serrano chile, thinly sliced into rings (about 2 1/2 teaspoons)

Directions

Make the nuoc cham vinaigrette

Whisk together 1/2 cup hot water and sugar in a medium-size heatproof bowl until sugar is dissolved. Stir in vinegar, fish sauce, lime juice, garlic, and Thai chiles. Set aside, or cover and refrigerate until ready to use.

Make the salad

Arrange tomatoes and mangoes on a large platter or plate. Nestle torn mozzarella in and around fruit. Spoon about 1/2 cup vinaigrette over fruit and mozzarella. (Reserve remaining vinaigrette for another use.) Top with basil leaves and serrano chile. Serve slightly chilled or at room temperature.

Originally appeared in Food & Wine magazine, June 2024