4 ripe tomatoes, cut into chunks (or 2 cups cherry tomatoes, halved)
1 large mango, peeled and cubed
1/2 cup chopped red or white sweet onion
1 peach, sliced and cut into cubes
2 TB. extra virgin olive oil
1 TB. apple cider vinegar
1 tsp. curry powder
1/2 tsp. Kosher salt
dash white pepper
1 TB chopped fresh basil
Combine tomatoes, mango, peach, basil and onion in a bowl. In a small bowl, whisk the other ingredients until combined. Drizzle the dressing over the fruits and serve.
Southwestern Version: Add 1/2 jalapeno pepper, finely minced * Substitute 1 tsp cumin for the curry powder ** substitute 1 TB chopped fresh cilantro for the basil
SALSA: Chop everything smaller to make a salsa, instead of a salad.