Mango saladby matkonation | 15.08.12
By: Deanna Linder
I’m obsessed with limes. I have since I’ve been a little girl. There have been several hurdles in living in a place different from where I grew up, one being the lack of limes in Israel. You would think it would be lime heaven; hot weather, just like where limes thrive, like in Mexico and Thailand.
Every year, for just a few short weeks in summer you can very seldom find limes in the markets. But I have an inside source. Danya has a lime tree in here backyard. There are so many reasons why I love Danya, but this year after discovering her tree, there is just one more.
This salad is the epitome of seasonal ingredients. There is really nothing better than a good summer tomato or a mango at its ripest. Think of this salad as sort of a deconstructed salsa with a Mediterranean twist.
We would like to take this opportunity to introduce the talented Yael Frolow, a graphic designer and friend, who is behind Matkonation’s new redesign. She also worked with us on this post, to do something we’ve wanted to do for a long time but didn’t have the means to do so. Thank you Yael, for understanding and executing our vision.
You can contact Yael @ yaelaf[@] gmail [dot] com. You can check out her other work at www.yaelaf.carbonmade.com
Some tips before getting started:
-I made this a more personal salad, meant to serve about 2 people. You can make this into a family style salad by doubling the ingredients, but it’s importent to orgenuze the salad in on layer on a big plate (Jamie oliver style…)
-If you can’t find limes, lemons will do. But limes make it so much more incredible. In Israel, I noticed recently that there are limes for sale at the Farmers Market at the port.
-I used Hameiri feta cheese, which was very expensive but unlike any feta I’ve ever tasted before.
Ingredients for 2 servings:
1 large mango, peeled and thinly sliced
2 small Roma tomatoes
½ green chili pepper, thinly sliced
¼ cup good quality feta cheese, crumbled
- Place mango slices, Roma tomatoes and green chili pepper on a large serving plate. Top with crumbled feta.
- Cut the lime in half and squeeze both sides onto the mango. Drizzle with olive oil and season lightly with salt. Serve cold.