“South of the Border” Caprese Salad

Posted by Vanessa in Cooking, August 2, 2010

Because I have so many tomatoes from my garden.  And because I love trying new recipes.  And because my family is addicted to Mexican cuisine.

Here’s a twist on the traditional caprese salad using queso fresco in place of mozzeralla and cilantro instead of basil.  Two thumbs up from me.  It’s light, flavorful and a great accompaniment to a summer dinner.

South of the Border Caprese Salad

Recipe adapted from a Taste of Home magazine. Not sure which one.
  • Prep Time: 20 minutes.
  • Ready in 20 Minutes.
  • Makes: 4 Servings
  • 1/3 cup white wine vinegar
  • 1/2 cup fresh cilantro leaves, torn into fairly small pieces
  • 3 tablespoons sugar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 2/3 cup olive oil
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup crumbled queso fresco
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons fresh cilantro leaves
  • In a mason jar, combine first seven ingredients. Shake well to mix.
  • Arrange tomatoes on a serving platter. Sprinkle with cheese, salt and pepper.
  • Just before serving, drizzle tomatoes with 1/2 cup dressing; garnish with cilantro. Refrigerate leftover dressing for another salad!

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