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

Recipe Courtesy of Aaron Sanchez

  • Preparation Time5 mins
  • Cooking Time80 mins
  • Serves4
  • DifficultyEasy
2 large round tomatoes
1 red onion, thinly sliced
1 serrano, thinly sliced
1 tablespoon chopped coriander leaves
30g queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper
  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.