Recipe courtesy of Aaron Sanchez
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Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano
Total:
1 hr 25 min
Prep:
5 min
Cook:
1 hr 20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
5 min
Cook:
1 hr 20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 large round tomatoes
  • 1 red onion, thinly sliced
  • 1 serrano, thinly sliced
  • 1 tablespoon chopped cilantro leaves
  • 1/4 cup queso fresco
  • 1 teaspoon Mexican oregano
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper

Directions

Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.

In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

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