Vine-Ripe Tomato Salad With Queso Fresco, Cilantro, Serrano

Recipe Ingredients

2		Round tomatoes (large)
1		Red onion - thinly sliced
1		Serrano - thinly sliced
1 tablespoon	15ml	Chopped cilantro leaves
1/4 cup	59ml	Queso fresco
1 teaspoon	5ml	Mexican oregano
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	White wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1C19) - from the TV FOOD NETWORK

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