Mango and Tomato Salad
1 large ripe mango, sliced
3 heirloom tomatoes, cored and cut into wedges
2 teaspoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 small red onion, halved and very thinly sliced
1 Cubano pepper, stemmed, seeded, and very thinly sliced
¼ fresh hot chile, thinly sliced
Fresh herbs, such as parsley, chervil, tarragon, and dill, for serving
Maldon sea salt, for sprinkling
Toss the mangoes and tomatoes with ¼ teaspoon salt in a large bowl and let sit until juicy, about 5 minutes.
Meanwhile, whisk the vinegar, oil, and ¼ teaspoon salt. Add the parsley, onion, pepper, and chile to the peach mixture and toss to mix, then drizzle with the dressing and toss until evenly coated.
Spread on a serving platter and scatter herbs and the Maldon salt on top.