Cherry Tomato Salad with Mango and Lime Curry Vinaigrette | America's Test Kitchen

Ingredients

• 2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)
• Table salt
• 1/2 teaspoon sugar
• 1 medium shallot, minced (about 3 tablespoons)
• 4 teaspoons lime juice
• 1/4 teaspoon curry powder
• 2 tablespoons extra-virgin olive oil
• Ground black pepper
• 1 mango, peeled, pitted, and cut into 1/2-inch dice (about 1 1/2 cups)
• 1/2 cup toasted slivered almonds
• 3 tablespoons chopped fresh cilantro leaves