Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano
Recipe Courtesy of Aaron Sanchez
- Preparation Time5 mins
- Cooking Time80 mins
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
- 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.