Recipe courtesy of Aaron Sanchez

Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 5 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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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