¼ cup plus 1 tablespoon red wine vinegar
¼ cup extra-virgin olive oil
Salt
3 large shallots, thinly sliced (about 1 cup)
2 cups thinly sliced basil leaves
10 medium tomatoes (about 3 pounds), sliced ¼ inch thick
3 large, ripe mangos, peeled, pitted and sliced ¼ inch thick
